Method

Skin and seed the fresh tomatoes, and roughly chop. Chop the canned tomatoes, if using. Gently warm the garlic infused oil in a pan then add the tomatoes to the oil and simmer gently, uncovered, for 20-30 minutes until well blended, stirring occasionally and adding 1 tbsp or so of water if it dries out.

While the sauce cooks, dice the mozzarella into small pieces, so it will melt easily during the baking and bind the filling. Finely chop the salami. Trim the stalks from the eggplant/aubergines and slice lengthways into even slices about 5mm thick.

When the sauce is nearly done, heat 2 tbsp olive oil in a deep frying pan and brown the mince and livers for 4-5 minutes until well coloured. Lift out with a slotted spoon and add to the tomato sauce. Cook for 10 minutes or so until you have a thick sauce, then remove from the heat and stir in the basil. Put a large pan of water on to boil for the gluten free pasta and heat the oven to 180C/gas 4/fan 160C.

Dry the eggplant/aubergine slices using kitchen towels. Heat a heavy ridged griddle pan and cook the slices,without using oil, for 2- 3 minutes each side until tender, 1. They will stick at first, but then come loose. As each slice is ready, brush with olive oil and use to line an oiled 2 litre/31⁄2 pint heatproof pudding basin or bowl, slightly overlapping the slices so there are no spaces, 2. If you have any eggplant/aubergine left over, finely chop it and set aside.

Cook the pasta in the boiling water for 3 minutes short of the time on the packet. Drain well, and gently mix with the sauce. Stir in the cheeses, the salami and any extra chopped eggplant/aubergine.

Spoon the filling into the aubergine lined bowl, 3, and press down gently to eliminate any gaps. Fold over the ends of the eggplant/aubergine. Bake in the oven for 20 minutes, then rest for 10 minutes to set so that it will be easier to turn out. Put a large plate on top of the bowl and swiftly turn both the bowl and plate over. Remove the bowl and serve with extra grated cheese and black pepper.

Recipe from Good Food magazine


Low FODMAP Recipe

Pasta 'ncasciata (Eggplant wrapped pasta dome)

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Ingredients

1kg very ripe tomatoes or 2 x 400g cans peeled plum tomatoes, drained

3 tbsp extra-virgin olive oil & 3 tbsp garlic infused oil

150g packet mozzarella cheese

50g piece of salami, such as Milano

5 medium eggplant aubergines

85g minced pork

85g chicken livers, cleaned and chopped if large

a handful of fresh basil leaves

500g gluten free short pasta (such as mezze penne)

100g pecorino or parmesan cheese, grated, plus extra to serve

IBS Advice