We are happy to present a low-FODMAP guest recipe from Ulrike: Ratatouille. On her blog The Daily Carousel of Thoughts, you can find other belly-friendly and low-FODMAP recipes that are lactose-free, gluten-free and low in fructose.
Inspired by the film of the same name, I tried a stomach-friendly ratatouille recipe. Not only does it look beautiful, it also tastes great. The recipe itself is very simple. Arranging the slices is a bit tricky but can be done. In the end, it is definitely a real eye-catcher.
To make a large baking dish that is enough for about 4 people, you need:
- 2 cans of chopped tomatoes (800 g)
- 1 small can of tomato paste (70 g)
- 2 zucchini
- 2 large carrots
- 3 large tomatoes
- 3 large potatoes
- About 20 g grated parmesan
- Dried herbs such as oregano and thyme
- 1⁄ 2 tsp cinnamon
- 1 pinch sugar
- Olive oil
Ratatouille preparation (about 1 1⁄2 hours) - Here's how to make it:
- First heat some olive oil with the dried herbs in a saucepan. Add the tomato paste and roast briefly. Then put the chopped tomatoes in the pot and bring to boil. Season everything with salt, sugar, cinnamon and herbs and simmer on low heat.
- In the meantime, wash the vegetables, peel the potatoes and carrots and cut everything into thin slices. Preheat the oven to 200 degrees top and bottom heat.
- Stir the Parmesan into the tomato sauce and then put the tomato sauce in the baking dish. The baking dish should be about half full. Now arrange the vegetable slices in the baking dish. Finally, sprinkle some salt over the vegetables.
- Bake the ratatouille in the oven for about 50 minutes.
I hope you enjoy cooking this dish.
Best regards, Ulrike