I have been making this recipe for ever so long. It’s so tasty, freezes well and is even tastier when reheated. Although I created this when I was still eating Dreamfield’s pasta occasionally (before the recent lawsuit) and the photograph shows it on Dreamfields, This would be better served up on Al Dente Carba-Nada noodles, spaghetti squash or zucchini “noodles” for a lower carb count. I like to make a double or triple batch and keep it in small containers in my freezer at all times. It’s so nice to be able to pop one out, zap in the microwave a few minutes and have a great dinner fast! You can add ground meat to this recipe, but to be quite honest, it’s quite tasty with just the eggplant! The batch pictured below has added browned homemade Italian bulk sausage. The upper photo has no meat added.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
1 clove minced garlic
3 oz. onion, chopped very fine
4 T. olive oil
1 ½ c. eggplant diced into ½” cubes
2-3 T. chopped parsley
½ tsp. salt
¼ tsp. pepper
Dash cayenne pepper
¼-½ tsp. fennel seed
1 tsp. dried basil (or 2 T. fresh, chopped)
20 oz. crushed canned tomatoes
DIRECTIONS: Saute onion in olive oil in large pot (high heat) until partially tender. Add eggplant cubes and minced garlic and continue sauteing until eggplant is half cooked. Add remaining ingredients and simmer 15-30 minutes, but not until eggplant dissolves completely in the sauce (as it will if overcooked). Excellent over spaghetti squash threads or zucchini noodles or in your favorite Italian low-carb recipes that call for sauce. Garnish with freshly grated Parmesan if desired.
NUTRITIONAL INFO: Makes 5 servings of about 1 c., each contains: (numbers are for the sauce only without added meat)
11.22 g fat
11.44 g carbs, 3.32 g fiber, 8.12 g NET CARBS
2.36 g protein
385 mg sodium