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 or as smooth as you would like. 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.

Ketchup

Ingredients:
3 cups canned tomatoes (pureed in blender)
2 teaspn onion powder
1/2 teaspn Ea: cloves, allspice, cinnamon
1/2 cup white vinegar
2 pkgs Equal

Combine all the ingredients except the sweetener in saucepan and simmer slowly, 1 1/2 hours, stirring often. Take off heat and stir in sweetener. Cool and pour in jar. This keeps 4 months in refrigerator.
Total: 45 carb (36 Net carbs)
Makes 48 T @ .75 carbs ea.
We loved this, especially combined with mayo for Russian dressing. The flavor was a microscopic unusual, not like quarterly ketchup.

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