- 1 large eggplant halved
- 4 Roma tomatoes
- 3 medium red capsicums
- 1 Handful fresh basil, (you can use a teaspoon of dry herb instead)
- 1 tablespoon brown sugar
- 1 pinch sea salt
- 1 generous splash of olive oil
- 2 tablespoon balsamic vinegar
Pre-heat oven to 200 degrees celsius. Place eggplant, tomatoes and capsicum skin side up on a baking tray. If you like garlic - pop a clove or two on as well! Roast until skin starts to blacken and eggplant has softened inside. Take out of the oven and let cool. Take skin off capsicum. Scoop insides out of eggplant skin.
put tomatoes, capsicum, inner eggplant and basil into thermomix bowl and chop speed 5 / 8 seconds.
Add olive oil and sauté 4 mins / 100 degrees / speed 2 / MC off.
Add all other ingredients and cook 15 mins / 100 degrees / speed 2 / basket on top. Cool.
Accessories you need
You can check out more Low FODMAP and Gluten free thermi recipes on my blog www.crunchzine.com
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.