Low-FODMAP Ratatouille

Today we’re sharing this delicious recipe for Low-FODMAP Ratatouille! If you’re looking for a flavorful way to enjoy vegetables, then this dish is perfect for you. With a colorful mix of eggplant, zucchini, and bell peppers, along with aromatic herbs and tomatoes, this dish is truly a party.

Ingredients for 4 servings:

• 1 eggplant
• 1 zucchini (diced)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 can diced tomatoes (14 oz)
• 2 tablespoons olive oil
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions for making Low-FODMAP Ratatouille:

1. Saute the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the eggplant, zucchini, and bell peppers. Saute for about 5-7 minutes, or until they begin to soften.
2. Add the Herbs: Tie the sprigs of thyme and rosemary together with kitchen twine and add them to the skillet along with the bay leaves. Stir well.
3. Add Tomatoes: Add the diced tomatoes to the skillet and stir everything together. Season with salt and pepper. Let the ratatouille simmer for about 15-20 minutes over low heat, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
4. Serve: Remove the sprigs of thyme, rosemary, and bay leaves. Garnish the ratatouille with fresh basil leaves before serving.

Enjoy your meal!