Ingredients
Scale
- 1 eggplant, chopped
- 1 bell pepper, chopped
- 4 tomatoes, chopped
- 1/2 cup chopped chives (fresh) or 1/4 cup freeze-dried chives
- 2 zucchini or 1 large zucchini, chopped
- 6 oz tomato paste
- 2 Tbsp extra virgin olive oil
- 1 tsp Italian seasoning*
- 2 tsp sea salt
- 1 tsp black pepper
Instructions
- Wash and chop all vegetables.
- Dump all ingredients into the base of a slow cooker.
- Cover and cook on low for 6-8 hours or cook on high for 3-4 hours.
Notes
*For low FODMAP, make sure this does not contain onion or garlic.
The ingredients in this recipe are served in low FODMAP portions according to the Monash University app, but the recipe has not been tested for FODMAP content.
- Prep Time: 5 mins
- Cook Time: 6 hours
- Category: low fodmap, gluten free, dairy free, vegan, vegetarian, whole 30, paleo
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 155
- Sugar: 13g
- Sodium: 935mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
