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
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
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!