Low FODMAP Recipe  

Roasted eggplant, tomato & basil pasta

Ingredients

1 large aubergine, cut into chunks

1 tbsp olive oil

1 tbsp garlic infused oil

300g pack vine 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

Preparation method

Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the gluten free pasta, then drain.

Add the garlic oil to the  veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked 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, August 2009

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