* Exported from MasterCook *
Eggplant, Tomato And Pepper Sauce Vegan
Recipe By : Pillsbury Fast & Healthy, July/August 1994 (adapted)
Serving Size : 7 Preparation Time :0:00
Categories : Pasta Sauces 1 Point Per Serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant
1 teaspoon salt
1 cup vegetable broth
3/4 cup chopped onion -- minced
6 roma tomatoes -- chopped (2 cups)
1 large red bell pepper -- seeded and chopped
1/4 teaspoon crushed red pepper
3 tablespoons tomato paste
1 teaspoon sweetener -- honey, sugar etc
Peel and dice eggplant; place in medium bowl. Sprinkle with salt; toss well. Let
stand at room temperature 15 minutes to soften.
While eggplant softens, bring broth to a boil in large heavy saucepan over medium-
high heat.
Reduce heat: stir in onion and garlic. Simmer 3 minutes.
Add tomatoes, bell pepper and red pepper flakes; simmer an additional 10 minutes,
stirring occasionally.
Drain eggplant in colander; rinse well. Add eggplant, tomato paste, an sweetener
to sauce. Simmer 15 minutes or until thickened, stirring occasionally.
Serve hot over cooked pasta.
Description:
"1 Point Per Serving"
Source:
"Shared by: nanette"
Yield:
"3 1/2 cups"
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Per serving: 80 Calories (kcal); 1g Total Fat; (11% calories from fat); 3g Protein;
17g Carbohydrate; trace Cholesterol; 606mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
NOTES : 7 1/2 cup servings.