Categories: Sauces 
      Yield: 1 servings 
  
      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.