Exchange Value: 0* Servings: 2


  • 1 tbsp olive
  • 1 small aubergine, cut into 2cm chunks
  • Salt and pepper
  • 1 onion, chopped
  • 2 celery stalks, finely sliced
  • 250ml Passata
  • 30g capers
  • 25ml white wine vinegar
  • 1 tbsp sugar
  • 60g green olives


  1. Place the aubergine cubes in a colander and sprinkle with salt. Leave for 30 minutes to allow the juices to drain, then rinse the aubergine and pat dry.Heat some olive oil in a large frying pan. Fry the aubergine until it is soft and golden in colour.
  2. Heat some olive oil in a pan sauté the onion and celery on a low heat for 5 minutes.
  3. Add the tomato sauce, capers, vinegar and sugar and simmer for 5 minutes.
  4. Add the aubergine and olives and cook for a further 10 minutes.
  5. Season with salt and pepper.
  6. Allow to cool and refrigerate for 24 hours before serving at room temperature with low protein garlic bread made with Loprofin Sliced Loaf.
  7. Store in the fridge and use within 3 days or freeze for up to 3 months.

    Chef’s tip

    Alternatively this can be served on slices of fresh low protein homemade bread.


    Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
    The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
    * The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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