Eggplant, Tomato and Pepper Sauce - 1 Point per serve

Makes 7 servings.

Ingredients

1 medium eggplant
1 teaspoon salt
1 cup vegetable stock
3/4 cup chopped onion
6 roma tomatoes peeled, chopped and deseeded
1 large red pepper, deseeded and chopped
1/4 teaspoon crush red pepper
3 tablespoon tomato paste
1 teaspoon honey

Method

Peel and dice eggplant. Place in a medium bowl, sprinkle with salt, toss well and stand 15 minutes at room temperated to soften.

While eggplant soften, bring broth to a boil in large heavy saucepan over medium high heat.

Reduce the heat, stir in onion and garlic. Simmer 3 minutes. Add tomatoes, bell pepper and red pepper flakes, simmer for another 10 minutes, stirring occassionally.

Drain eggplant in colander, rise well. Add eggplant, tomato paste and sweetner to sauce. Simmer for 15 minutes or until thickened, stirring occassionally.

Serve hot over cooked pasta