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For the ratatouille

1 tbsp garlic infused oil

3 tbsp olive oil

1 eggplant, diced

1 zucchini, diced

1 red pepper, diced

pinch chili powder

2 tomatoes peeled, de-seeded and diced

1 tbsp fresh coriander leaves, chopped

¾ tsp saffron strands (soaked 1 tbsp warm water)

squeeze lemon juice

salt and coarsely ground black pepper

For the pasta

400g gluten free penne - cooked according to packet instructions - then set aside

For the topping

200g brie, sliced


Preheat the oven to 180C Fan/Gas 5/6. Next cook the gluten free pasta according to instructions, drain then set aside.

Sprinkle eggplant with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).

Soften the diced eggplant, the diced zucchini, diced red pepper and chili powder in the olive oil over a gentle heat.

Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper.

Stir in the chopped tomatoes, heat through for five minutes.

Add the chopped coriander and soaked saffron strands.

Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve.

Mixed the ratatouille with the cooked gluten free pasta and place in an oven proof dish.

Top with slices of the brie, then pop into the oven for ten to fifteen minutes until the brie has melted.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Brie and ratatouille pasta