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

Woman's Own - - HELLO & WELCOME -

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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