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
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.