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FODMAP ratatouille recipe

Ratatouille (low-FODMAP)

Recipe by Positive Gut - positivegut.com

A delicous, fiber rich ratatouille to nourish yourself and your gut bacteria! Suitable for the low-FODMAP diet
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 people



  • 1 tbsp olive oil
  • 300 g aubergine low FODMAP at 75g per person
  • 1-2 carrots
  • 260 g courgette low-FODMAP at 65g per person
  • 150 g kale
  • 2 tomatoes low-FODMAP at 65g per person
  • 110 g tomato paste low-FODMAP at 28g per person
  • 300-400 ml water
  • 1 tsp Herbs de provence
  • 5-10 leaves basil

On the side:

  • 8 slices gluten-free brown bread
  • 160 g brie (French cheese) low-FODMAP at 40g per person


  • Slice the aubergine, courgette, carrot, and tomatoes in small chunks. Also finely slice the kale, if the store hasn't done that for you!
  • Heat the olive oil in a large saucepan or wok and make sure you have a lid that fits the pan. Add the aubergine and bake until slightly brown. Add the carrot and courgette and make sure everything is mixed well.
  • Add the tomato paste, water, kale, tomatoes, herbs de Provence and basil. Bring the whole to a simmer and close off with the lid. Let it simmer for about 5-10 minutes until the vegetables are cooked.
  • Slice/prepare the bread and brie and serve them with the ratatouille. Enjoy!