Tom'S Low-Carb Ketchup - cooking recipe

Ingredients

1/2 cup cubed eggplant
14 1/2 ounces diced tomatoes, drained
3 tablespoons tomato paste
1/4 cup red wine vinegar
2 teaspoons olive oil
1/2 teaspoon dried onion flakes
3 (1 g) packets Splenda sugar substitute
salt, to taste (about 1/4 tsp (or more)

Preparation

Steam or simmer eggplant in small amount of water until soft, about 6-8 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 the fridge. This ketchup wil keep for a week or so. You can also freeze it.
Serving size is 1 tablespoon.