Caponata
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…