Ingredients

The following ingredients have 6 Servings
  • 1 Aubergine (chopped into chunks)
  • 2 Red Peppers (sliced)
  • 2 Tomatoes (chopped)
  • 1 Red Onion (cut into wedges)
  • 4 tbsp Olive Oil
  • 1 tbsp Capers (rinsed and drained)
  • 1 tbsp Red Wine Vinegar
  • 1 clove Garlic (sliced)
  • 1 Red Chilli (finely chopped)
  • Handful Green Olives (chopped or left whole)
  • Salt and Pepper
  • 500 g Orzo (cooked according to pack instructions)
  • Fresh Parsley and Olive Oil to serve

Instruction

  • Start by heating the oven to 200°C. Lay the aubergine, pepper, tomatoes and onion in a single layer on a baking sheet. Mix with the 4 tbsp of oil and a good sprinkling of salt and pepper. Roast for 30 minutes.
  • Fry the garlic and chilli in a little more oil over a medium heat until slightly softened. Add the capers, red wine vinegar, olives and roasted vegetables to the pan and mix everything together heating gently through for a couple of minutes.
  • Mix the cooked orzo and vegetable mixture together in a large bowl and top with fresh parsley and another drizzle of olive oil if required.