Aubergine, Tomato, and Pepper Sauce

1 (1 lb) medium aubergine (egglant)
1 tsp salt
1 cup vegetable broth
3/4 cup chopped onion
3 large garlic cloves, minced
6 ripe Roma tomatoes, chopped (2 cups)
1 large red bell pepper, seeded, and chopped (1 1/4 cups)
1/4 tsp crushed red pepper flakes
3 tbsp tomato paste
1 tsp sweetener of your choice (honey, sugar, etc.)

Peel and dice aubergine; place in medium bowl. Sprinkle with salt; toss well. Let stand at room temperature 15 minutes 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 minutes.

Add tomatoes, bell pepper and red pepper flakes; simmer an additional 10 minutes, stirring occasionally.

Drain aubergine in colander; rinse well. Add aubergine, tomato paste, and sweetener to sauce. Simmer 15 minutes or until thickened, stirring occasionally. Serve hot over cooked pasta.

Makes 3 1/2 cups