Easy, simple and SLOW-COOKED
WOMAN'S WEEKLY|September 01, 2020
Take all the stress out of cooking with our slow cooker recipes
SAMUEL GOLDSMITH
Easy, simple and SLOW-COOKED

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.

This story is from the September 01, 2020 edition of WOMAN'S WEEKLY.

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This story is from the September 01, 2020 edition of WOMAN'S WEEKLY.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.