Woman's Own

Cheap eats: Feed your family for a fiver!

Using your freezer is a great way to bulk-batch dishes for cheap and cheerful future meals

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Aubergine caponata pasta Serves: 6

Sweet, sour and savoury all at once – this easy pasta is ideal for feeding a crowd.

You will need

✽ 400g aubergine, chopped ✽ 2 onions, chopped ✽ 2 garlic cloves, crushed ✽ 1 red chilli, thinly sliced ✽ 2 x 400g cans chopped

tomatoes ✽ 1 vegetable stock cube ✽ 2tbsp red wine vinegar ✽ 200g orzo pasta ✽ 30g pine nuts ✽ 30g black olives, chopped ✽ 30g capers, drained ✽ Handful chopped fresh

parsley and oregano

How to do it

1 Heat the oven to 160C/ Gas 3. Put the aubergine, onion, garlic, chilli, tomatoes, plus each can rinsed out with 200ml water, the stock cube and vinegar into a casserole and stir well. Cover with a lid and roast for 1 hr. 2 Remove from the oven and stir through the orzo pasta, cover and return to the oven for 15-20 mins until the pasta is just tender. Add a little more water during cooking if needed. 3 To serve, top with the pine nuts, olives, capers and herbs. 4 To freeze, allow the dish to cool after step 2, keep in an airtight container and freeze for up to 2 weeks. To serve, defrost, heat through and continue with step 3.

Prep time: 20 mins Cook time: 1 hr 20 mins Skill level: easy Cost: Under £1 Per Serving Fat: 10.5g Sat Fat: 1.5g Carbs: 15g

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