Low FODMAP Recipe: Roasted eggplant, tomato & basil pasta

Ingredients

1 large eggplant/aubergine, cut into chunks

1 tbsp olive oil

1 tbsp garlic infused oil

300g pack small tomatoes

1 tbsp balsamic vinegar

1 tsp caster sugar

handful basil leaves, plus extra to serve

250g gluten free pasta such as penne or fusilli

Method

Heat oven to 220C/200C fan/gas 7. Toss the eggplant/aubergine chunks with the garlic oil with some seasoning.

Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.

When the veg is tender mix with the basil leaves – squashing most of the tomatoes as you go.

Tip in the cooked gluten free pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

Recipe from Good Food magazine

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