My second most favorite pasta sauce is eggplant sauce. This is a recipe my family has been using forever and is it ever good! It freezes well and is even tastier when reheated. It’s very versatile for making other casseroles and meat dishes as well. Although I created this when I was still eating Dreamfield’s pasta occasionally (before the lawsuit over false carbohydrate claims on their products) and show it above on Dreamfields pasta, I now use Al Dente ‘Carba Nada’ pasta whenever I don’t want to use spaghetti squash threads, zoodles or steamed cauliflower for serving.
I always make a double or triple batch and keep it in small containers in my freezer for handy use. I don’t like to be without a good spaghetti sauce! It’s so nice to be able to pop one out, zap in the microwave a few minutes and have a great dinner fast, only having to cook the “pasta”! You can add ground meat to this recipe, but to be quite honest, it’s quite tasty with just the eggplant! I encourage you to try it without the meat at least one time to see for yourself.
VARIATION: Add some browned ground beef or Italian Sausage to make this a meat sauce.
INGREDIENTS:
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
Buttoni's Low-Carb Recipes 