AUBERGINE CAPONATA PASTA
TAKES 4 HRSSERVES 6
* 400g baby aubergines, halved or quartered * 2 onions, chopped * 2 garlic cloves, crushed * 1 red chilli, thinly sliced * 2 x 400g can tomatoes * 1 vegetable stock pot * 2tbsp red wine vinegar * 25g black olives, chopped, plus extra to garnish * 25g capers, drained * 200g orzo (rice-shaped pasta) * 35g toasted pine nuts * Handful chopped parsley and oregano
1 Put the aubergine, onion, garlic, chilli, tomatoes, 1 can of water, stock pot, vinegar, olives and capers into a slow cooker. Cook on low for 3 hrs.
2 Alternatively, put everything into a casserole dish with a scrunched-up piece of wet greaseproof paper inside the lid. Cook in the oven on its lowest setting for…
