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Ingredientes
- 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.)
Direcciones
- Peel and dice aubergine; place in medium bowl. Sprinkle with salt; toss well. Let stand at room temperature 15 min to soften. While aubergine softens, bring broth to a boil in large heavy saucepan over medium-high heat. Reduce heat: stir in onion and garlic. Simmer 3 min. Add in tomatoes, bell pepper and red pepper flakes; simmer an additional 10 min, stirring occasionally. Drain aubergine in colander; rinse well. Add in aubergine, tomato paste, an sweetener to sauce. Simmer 15 min or possibly till thickened, stirring occasionally. Serve warm over cooked pasta. 3 1/2 c.;
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1239g | |
| Calories 286 | |
| Calories from Fat 18 | 6% |
| Total Fat 2.12g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3688mg | 154% |
| Potassium 2589mg | 74% |
| Total Carbs 64.75g | 17% |
| Dietary Fiber 23.2g | 77% |
| Sugars 35.77g | 24% |
| Protein 11.34g | 18% |
