Eggplant-And-Feta Pitas
INGREDIENTS:
1 (1 lb) medium eggplant
1 ts Salt
1 c Vegetable broth
3/4 c Chopped onion
3 lg Garlic cloves, minced
6 Ripe Roma tomatoes, chopped
-(2 cups)
1 lg Red bell pepper, seeded, and
-chopped (1 1/4 cups)
1/4 ts Crushed red pepper flakes
3 tb Tomato paste
1 ts Sweetener of your choice
-(honey, sugar, etc.)
1 (1 lb) medium eggplant
1 ts Salt
1 c Vegetable broth
3/4 c Chopped onion
3 lg Garlic cloves, minced
6 Ripe Roma tomatoes, chopped
-(2 cups)
1 lg Red bell pepper, seeded, and
-chopped (1 1/4 cups)
1/4 ts Crushed red pepper flakes
3 tb Tomato paste
1 ts Sweetener of your choice
-(honey, sugar, etc.)
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)
This recipe is adapted from Pillsbury Fast & Healthy, July/August 1994.
This recipe is adapted from Pillsbury Fast & Healthy, July/August 1994.