Instructions: 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, an sweetener to sauce. Simmer 15 minutes or until thickened, stirring occasionally. Serve hot over cooked pasta. 3 1/2 cups;

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