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Low FODMAP - Sicilian eggplant, pine nut & raisin fusilli


3 tbsp olive oil

1 tbsp chopped chives

1 tbsp garlic infused oil

1 small dried red chilli, chopped

handful oregano or marjoram, roughly chopped

2 medium eggplant/aubergines, diced into 2½ cm/1in cubes

50g raisins

4 large tomatoes, chopped

2 tsp tomato purée

2 tbsp baby capers, rinsed, drained and roughly chopped

2-3 tbsp good quality red wine vinegar

400g gluten free fusilli

small handful mint, roughly chopped

50g pine nuts, toasted

vegetarian Parmesan-style cheese


In a heavy based pan, heat ½ tbsp of oil and gently cook the chilli until soft with half the oregano.

Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the eggplant/aubergines. Once cooked, add to the chili. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the eggplant/aubergine mix.

Add the tomatoes, purée, chives and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.

Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water.

If the mixture becomes very thick add 100ml of water. Toss the pasta through the eggplant/aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.

Recipe from Good Food magazine

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