Roasted Eggplant Sauce

Preheat oven to 450 F. Prick the eggplant in a few places with a knife.
Place on a baking sheet & roast for about 40 minutes, turning occaisionally
for even cooking, until the eggplant is tender but not falling apart. Remove
from oven & let cool. When eggplant is cool enough to handle, peel it & dice
the pulp. Place pulp in a colander to drain away any bitter juices. Discard
the skin. Warm the tomato sauce in large saute pan over medium heat. Add
the eggplant & the rest of the ingredients & warm through. Season to taste
by adjusting the salt, pepper & hot pepper flakes. (If tomatoes are tart,
add a pinch of sugar to compensate.) (NOTE: Roasted red peppers, peeled, may
be added to the dish for extra flavor.) Serves 4. 51 calories per serving.
0 g fat. 7% of
calories are from fat. [This is great with pasta too. From Ornish "Eat
More, Weigh Less."]