Aubergine, Tomato And Pepper Sauce Recipe

• 1 x (1 lb) medium aubergine
• 1 tsp Salt
• 1 c. Vegetable broth
• 3/4 c. Minced onion
• 3 lrg Garlic cloves, chopped
• 6 x Ripe Roma tomatoes, minced (2 c.)
• 1 lrg Red bell pepper, seeded, and minced (1 1/4 c.)
• 1/4 tsp Crushed red pepper flakes
• 3 Tbsp. Tomato paste
• 1 tsp Sweetener of your choice (honey, sugar, etc.)

1. Peel and dice aubergine; place in medium bowl.
2. Sprinkle with salt; toss well.
3. Let stand at room temperature 15 min to soften.
4. While aubergine softens, bring broth to a boil in large heavy saucepan over medium-high heat.
5. Reduce heat: stir in onion and garlic.
6. Simmer 3 min.
7. Add in tomatoes, bell pepper and red pepper flakes; simmer an additional 10 min, stirring occasionally.
8. Drain aubergine in colander; rinse well.
9. Add in aubergine, tomato paste, an sweetener to sauce.
10. Simmer 15 min or possibly till thickened, stirring occasionally.
11. Serve warm over cooked pasta.
12. 3 1/2 c.;

aubergine, salt, vegetable broth, onion, garlic, tomatoes, red bell pepper, red pepper, tomato paste, your choice

Taken from cookeatshare.com/recipes/aubergine-tomato-and-pepper-sauce-71786 (may not work)