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.