• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Eggplant-Tomato Sauce

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 1 md Eggplant (1 lb)
  • 1 ts Salt
  • 1 c Vegetable broth
  • 3/4 c Chopped onion
  • 3 lg Garlic cloves, minced
  • 6 Ripe Roma tomatoes, chopped
  • (2 cups)
  • 1 lg Red bell pepper, seeded, and
  • Chopped (1 1/4 cups)
  • 1/4 ts Crushed red pepper flakes
  • 3 tb Tomato paste
  • 1 ts Sweetener of your choice
  • (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. 3 1/2 cups;
7 1/2 cup servings. (50 calories, 1 gram fat, 0 chol., 480 mg sodium)

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