Eggplant, Tomato and Pepper Pasta

By michaelmeiner

Ingredients

• 1 1 pound eggplant
• 1 teaspoon salt
• 1 cu[ fat free chicken broth
• 3/4 cup chopped onion
• 3 cloves garlic -- minced
• 6 Roma tomatoes -- chopped
• 1 red bell pepper -- seeded and chopped
• 1/4 teaspoon crushed red pepper flakes
• 3 Tablespoons tomato paste
• 1 teaspoon honey
• 3/4 pound pasta

Preparation

Step 1

Peel and dice eggplant and place in a medium bowl and sprinkle with salt. Toss well and let stand at room temp. 15 minutes to soften. Bring the chicken broth to a boil in a large saucepan over medium-high heat. Reduce heat and stir in onion and garlic. Simmer 3 minutes.

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

Drain eggplant and rinse well. Add eggplant, tomato paste and honey to sauce. Simmer 1 minutes until thickened, stirring occasionally. Serve warm over pasta.