Aubergine caponata pasta
A mouth-watering vegetarian dish packed with flavour for an easy supper.
Serves 6 ✢ Ready in 3 hrs 10 mins
400g baby aubergines, quartered2 onions, chopped2 garlic cloves, crushed1 red chilli, thinly sliced2 x 400g cans tomatoes½ Knorr Vegetable Stock Pot2tbsp red wine vinegar30g black olives, chopped, plusextra to garnish30g capers, drained200g orzo (rice-shaped pasta)35g toasted pine nuts Handful of chopped parsley and oregano
1 Put the aubergines, onions, garlic, chilli, tomatoes, 1 x 400g can filled with water, the Stock Pot, vinegar, olives and capers into a slow cooker and cook on low for 3 hrs, or put them in a casserole dish with scrunched-up, wet greaseproof paper inside the lid. Cook in the oven on its lowest setting for 3 hrs.
2 Add the orzo,…
