Red Pepper, Eggplant, And Tomato Pasta

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* Exported from MasterCook *

 

Red Pepper, Eggplant, And Tomato Pasta

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 118

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant

1 teaspoon salt

1 cup vegetable broth

1 cup onion -- chopped

3 large garlic cloves -- minced

6 Roma tomatoes -- chopped

1 red bell pepper -- seeded and chopped

1 teaspoon crushed red pepper flakes

4 tablespoons tomato paste

1 teaspoon honey

6 servings dry pasta of your choice

 

Serving size: 6

 

Peel and dice eggplant, place in a medium bowl and sprinkle with

salt. Toss well and let stand at room temperature 15 minutes to

soften. Bring vegetable broth to a boil in a large saucepan over

medium-high heat. Reduce heat and stir in onion and garlic. Simmer 3 to 4

minutes. Add tomatoes, bell pepper and red pepper flakes. Simmer 10 more

minutes. Drain the eggplant and rinse well. Add eggplant, tomato paste

and honey to sauce. Simmer 15 minutes until thickened, stirring

occasionally. Keep sauce warm while the pasta cooks according to package

directions. Serve the sauce over hot drained pasta.

 

Nutritional analysis: Calories 262, Fat 0, Cholesterol 0, Carbohydrate 54,

Protein 9, Sodium 398.

 

 

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