Eggplant Sauce for “Pasta”

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 lawsuit over false carbohydrate claims on their products).    I now use Al Dente ‘Carba Nada’ pasta if not using spaghetti squash, zoodles or steamed cauliflower for my spaghetti sauce plating. 

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

VARIATION:  Add some browned ground beef or Italian Sausage to make this a meat sauce.


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:   Sauté onion in olive oil in large pot (high heat) until partially tender.  Add eggplant cubes and minced garlic and continue sautéing 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)

145 cals, 11.22 g fat, 11.44 g carbs, 3.32 g fiber, 8.12 g NET CARBS, 2.36 g  protein, 385 mg sodium


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