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Eggplant, Tomato and Pepper Sauce

 

9

Yield

3

1/2 cups

Prep

10

min

Cook

30

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 medium eggplant
*
1 teaspoon salt
1 cup chicken broth
¾ cup onions
chopped
3 large garlic cloves
minced
*
6 each italian plum (roma) tomatoes
ripe, chopped
1 large sweet red bell peppers
seeded, chopped
¼ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 9213% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 699mg 29%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 9g
Vitamin A 61% Vitamin C 135%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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