This recipe is low in fat and easily digestible, so ideal for weight loss surgery patients and their whole family. White beans can help to block calorie absorption and, combined with the eggplant, they will help you to feel full for longer so you won’t need a big portion. Packed full of vitamins A and C and low in saturated fat, give this recipe a go. You can always change it about a bit; add some chilli or different herbs or swap cannellini beans for another white bean.  If you want to reduce the fat further, skip the parmesan.

Serves: 6

Nutritional value per serving (1/6 yield):

Calories: 205                  Carbohydrates: 34g

                                                                Fat: 4.7g                          Protein: 11g


2 cups cannellini beans

1 tbsp olive oil

1 onion, chopped

1 medium eggplant, skin on, chopped

4 cloves garlic

4 tomatoes

2 bell peppers (you decide on the colour!) chopped

1 tsp oregano

6 tbsp grated parmesan

¼ cup fresh chopped basil


1/ heat the oil in a large pan, add onions and soften for 5 minutes.

2/ Add the eggplant and garlic (keep the eggplant moving so it doesn’t soak up all of the oil). Cook for another 5 minutes.

3/ Add the tomato paste, tomatoes, peppers and oregano. Cover and simmer for 20 minutes.

4/ Add the beans, season to taste, stir and allow to simmer for another 5 minutes.

5/ To serve, sprinkle with fresh basil and a little parmesan.


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