IBS Shop www.ibsshop.com Everything you need To tackle IBS

Low FODMAP - Sicilian eggplant, pine nut & raisin fusilli

Ingredients

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

Method

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

Search IBS Sano Plus
Share on Facebook Share on Twitter Share on Tumblr Print
Home IBS Sano IBS Health Search