AUBERGINE CAPONATA PASTA
A mouth-watering vegetarian dish packed with flavour for an easy supper.
SERVES 6
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400g (14oz) baby aubergines, quartered
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2 onions, chopped
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2 garlic cloves, crushed
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1 red chilli, thinly sliced
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2 x 400g cans tomatoes
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½ Knorr Vegetable Stock Pot
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2tbsp red wine vinegar
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30g (1oz) black olives, chopped, plus extra to garnish
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30g (1oz) capers, drained
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200g (7oz) orzo (rice-shaped pasta)
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35g (1¼oz) toasted pine nuts
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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.
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