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
Ingredients
Ratatouille
- 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
Instructions
- 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!