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- SAMUEL GOLDSMITH

AUBERGINE CAPONATA PASTA

A mouth-watering vegetarian dish packed with flavour for an easy supper.

SERVES 6

• 400g (14oz) baby aubergines, quartered

• 2 onions, chopped

• 2 garlic cloves, crushed

• 1 red chilli, thinly sliced

• 2 x 400g cans tomatoes

• ½ Knorr Vegetable Stock Pot

• 2tbsp red wine vinegar

• 30g (1oz) black olives, chopped, plus extra to garnish

• 30g (1oz) capers, drained

• 200g (7oz) orzo (rice-shaped pasta)

• 35g (1¼oz) 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. Alternatively, put the ingredients into a casserole with scrunched-up, wet greaseproof paper inside the lid. Cook in the oven on its lowest setting for 3 hrs.