By nutritional therapist Christine Bailey

Normally this would have onion and garlic added. To make it a low FODMAP dish these are removed but plenty of flavour added with herbs and capers.  A fabulous Mediterranean summer dish. This meal is also gluten free, dairy free and paleo.

Ingredients:
3 medium aubergines, unpeeled and cut into small cubes
125ml 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 sugar
1 tbsp parsley chopped

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

Method:
Place the aubergine pieces on a large baking tray and drizzle with 4tbsp olive oil. Sprinkle with salt and pepper and mix well. Bake for 20 minutes until golden brown

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

Heat the remaining oil in a frying pan and sauté the pepper and celery. Add the remaining ingredients including the tomato and aubergine and simmer for a further 10 minutes. Scatter with herbs to serve.

Extracts from Beat the Bloat by Christine Bailey.

Ebook £7.50 available to purchase from Amazon.