300g gluten free pasta, we used fusili

1 large eggplant, cut into chunks

1 tbsp olive oil

1 tbsp garlic infused oil

300g pack vine tomatoes

1 tbsp balsamic vinegar

1 tsp caster sugar

handful basil leaves, plus extra to serve


Heat oven to 220C/200C fan/gas 7. Toss the eggplant chunks with the oil in a roasting tin with some seasoning.

Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins.

Meanwhile, cook the gluten free pasta, then drain.

Add the garlic oil to the  veg with the basil leaves – squashing most of the tomatoes as you go.

Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Roasted eggplant, tomato & basil pasta
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