(Not super low carb…but by no means high carb. You can lessen the carb count by leaving out or adding less LC pasta. This is loaded with veggie antioxidents and it makes a great Lenten Friday meal, as the eggplant gives it a slightly meaty texture.)
½ c. red wine
2 Tbsp tomato paste
1 eggplant, diced
2 c. celery, diced
1 large onion
1 can tomatoes, slightly drained
3 Tbsp fresh garlic
3 c. chicken broth
1 Tbsp parley
½ Tbsp thyme
1 tsp chili powder
½ tsp cayenne
Salt, pepper, Olive Oil
Saute veggies in 2 Tbsp olive oil with 1 tsp salt, ½ tsp pepper and garlic. Add tomatoes. Remove from heat and blend to puree. Return to pot. Sauté just the veggies for approximately 5 more minutes. Add red wine, tomato paste, chicken broth and spices.
-If you want to make soup, add an additional 3 c. chicken broth
-If you are making pasta sauce, leave as is.
Allow to simmer for 10 minutes.
-If you are making soup, add 1 c. uncooked low carb pasta to the pot.
-If you are making pasta sauce, add 1.5 c. uncooked low carb pasta to the pot.
Cover and allow to simmer until the pasta is al dente – approximately 10 minutes, check the package. Serve topped with parmesan cheese and sour cream if desired.