Eggplant, Tomato and Pepper Sauce

45 minutes Prep: 10 minutes Cook: 30 minutes

92 calories per serving view nutrition facts

3 1/2 cups suggest servings

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Ingredients

1	medium	eggplant
1	teaspoon	salt
1	cup	chicken broth
3/4	cup	onion	chopped
3	large	garlic cloves	minced
6	each	roma tomatoes	ripe, chopped
1	large	sweet red bell pepper	seeded, chopped
1/4	teaspoon	red pepper flakes	crushed
3	tablespoons	tomato paste
1	teaspoon	honey

Directions

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 and honey to sauce.

Simmer 15 minutes or until thickened, stirring occasionally.

Serve hot over cooked pasta, grilled fish or chicken.

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Nutrition Facts

Serving Size 331g

Amount per Serving

Calories 92 13% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 699mg	29%
Total Carbohydrate 18.0g	6%
Dietary Fiber 4.0g	16%
Sugars 12.0g
Protein 4.0g	9%

Vitamin A	61%		Vitamin C	135%
Calcium	3%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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