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, 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 black olives, chopped, plus
extra to garnish
30g capers, drained
200g orzo (rice-shaped pasta)
35g toasted pine nuts Handful of chopped parsley and oregano
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,
