By nutritional therapist Christine Bailey

Normally this would have onion and garlic added. This is a low FODMAP version. Use this to accompany meat or fish or eggs.  Delicious hot or cold.

(serves 6-8)

Ingredients for the tomato base:
1 tbsp coconut oil
1 anchovy rinsed
2 x 400g cans of chopped tomatoes
Pinch of salt and pepper

Vegetables:
3 medium aubergines, unpeeled and cut into small cubes
2 tbsp olive oil
Salt and pepper
2 red peppers, cut into chunks
2 celery sticks, finely chopped
125ml white wine vinegar
1 tbsp tomato puree
2 tbsp capers, rinsed
15 green olives, pitted and rinsed
2 tbsp maple syrup
1 tbsp parsley chopped

Method:
Place the aubergine pieces on a large baking tray and drizzle with 2 tbsp olive oil. Sprinkle with salt and pepper and mix well. Bake for 20 minutes until golden brown

For the tomato base heat the coconut oil in a large pan and add the anchovy and sauté for 30 seconds. Add the chopped tomatoes and seasoning, heat for 10 minutes to thicken.

Add the remaining ingredients including the aubergine and simmer for 15 minutes. Scatter over the parsley to serve.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.