1 Medium eggplant
1 ts Salt
1 c Chicken broth
3/4 c Chopped onion
3 lg Cloves of garlic, minced
6 Ripe Roma tomatoes,
Chopped (2 cups) 1 lg Red bell pepper, seeded,
Chopped (1 1/4 cup) 1/4 ts Crushed red pepper flakes
3 tb Tomato paste*
1 ts Honey
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 and honey to sauce. Simmer 15 minutes or until thickened, stirring occasionally. Serve hot over cooked pasta, grilled fish or chicken. Makes 3 1/2 cups of sauce.