Calories: 153kcal
Ingredients
- 200 grams Cauliflower
- 1 small Eggplant
- 200 grams Mushrooms
- 1/2 small onion finely diced
- 1/2 tbsp Garlic, crushed
- 6 tbsp Olive oil
- Salt and Pepper to taste
- pepper
- 1 cup Dry red wine
- 1 tin Diced Tomatoes, 400 grams
- 3 tbsp Carb Smart Tomato Sauce
- 1 tbsp Vegetable Stock, in 200ml water
- 1/2 tbsp Basil, dried
- 1/2 tbsp Oregano, dried
Instructions
- Chop the cauliflower, eggplant and mushrooms finely. Using a food processor is the quickest and easiest.
- In a large, deep frying pan, heat the olive oil over medium heat and add the onion and garlic. Saute for approximately 2 minutes.
- Add the chopped vegetables and saute for 6 - 7 minutes until it begins to soften.
- Add the red wine and stir through. Let it cook for approximately 3 - 4 minutes until the liquid is mostly evaporated.
- Mix the vegetable stock with water and add to the vegetable mixture. Add the rest of the herbs, tomato sauce and canned tomatoes.
- Reduce heat to low and simmer for 20 minutes.
- Season with salt and pepper and serve with your favourite low carb noodles.
Notes
Nutrition
Serving: 200grams | Calories: 153kcal | Carbohydrates: 8.7g | Protein: 2.8g | Fat: 10.2g | Saturated Fat: 1.4g | Fiber: 2.7g | Sugar: 4.9g
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