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Recipes Low FODMAP and Gluten Free Recipe - Eggplant casserole
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For the casserole

1 tbsp vegetable oil

1 red pepper, desseded and diced

1 tbsp garlic infused oil

2 eggplant, cut into large chunks

75g/3oz brown sugar

1 tsp smoked paprika

100ml/3½fl oz low FODMAP vegetable stock

75g/3oz molasses

100g/4oz tomato ketchup

1 tbsp Dijon mustard

30ml/1¼fl oz sherry vinegar

1 tbsp chopped fresh parsley

To serve

Gluten free flatbread

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Heat the oil in a heavy-based frying pan. Fry the peppers on a medium heat for five minutes or until golden-brown and softened. Add the eggplant and cook for 10 minutes.

Stir in the muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil.

Cover and simmer for 45 minutes.  Serve with gluten free flatbread, or rice.

Recipe adapted from: Good Food