Low Fat Eggplant Recipes

Ingredients:

1 medium eggplant (1 lb)
1 tsp salt
1 cup vegetable broth
3/4 cup chopped onion
3 large garlic cloves, minced
6 ripe roma tomatoes, chopped
1 (2 cups)
1 large red bell pepper, seeded, and
1 chopped (1 1/4 cups)
1/4 tsp crushed red pepper flakes
3 tbsp tomato paste
1 tsp sweetener of your choice
1 (honey, sugar, etc.)

Instructions:

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)

From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD). Fatfree
Digest [Volume 8 Issue 58] June 19, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV

: This recipe is adapted from Pillsbury Fast & Healthy, July/August 1994:

Servings: 1