* 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.