Slow cooker aubergine caponata pasta is cooked for more than four hours for real warmth and flavour. The aubergine turns into a soft and tender vegetable that really works wonders with the rich tomato sauce and fine orzo pasta.
- 400g baby aubergines, halved or quartered
- 2 onions, chopped
- 2 garlic cloves, crushed
- 1 red chilli, thinly sliced
- 2x400g can tomatoes
- 1 vegetable stock pot
- 2tbsp red wine vinegar
- 25g black olives, chopped, plus extra to garnish
- 25g capers, drained
- 200g orzo (rice-shaped pasta)
- 35g toasted pine nuts
- handful chopped parsley and oregano
Put the aubergine, onion, garlic, chilli, tomatoes, 1 can of water, stock pot, vinegar, olives and capers into a slow cooker. Cook on low for 3 hrs.
Alternatively, put into a casserole with a scrunched up piece of wet greaseproof paper inside the lid. Cook in the oven on its lowest setting for 3 hrs.
Add the orzo, stir and cook for a further 30 mins. Once tender, serve topped with remaining olives, pine nuts and herbs.
Add some cooked meat to this dish right at the last few minutes. Heat through until the meat is piping hot and serve.