* 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.