Low-Carb Ketchup

Low-Carb Ketchup

Ingredients:
½ cup cubed eggplant
14.5 ounces diced tomatoes, drained
3 Tablesps tomato pasted
¼ cup red wine vinegar
2 Teasps vinegar
2 Teasps olive oil
½ Teasp dried, minced onion
3 packets Splenda sugar substitute
salt to taste (approx. ¼ Teasp or more)
Steam or simmer eggplant in small amount of water until soft, about 6 to 8
minutes. Let cool. Put eggplant and all other ingredients in a food processor or blender
and blend until smooth. Adjust seasoning. You can add small amounts of vinegar if
you like a sharper taste. Store in fridge. This ketchup will keep for a week or so. You
can also freeze it.
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