This started as me having a go at making Caponata, until I remembered that a vital ingredient was capers. The last time I bought capers, there was a jar in the house for literally years, so I thought it was best to make something else.
I used miso paste in place of some stock just because I had it, and it has been hanging around for a while - stock or a teaspoon of marmite with the same amount of liquid would work just as well.
I'm still getting tomatoes from the greenhouse, got lots of home grown garlic left and plenty of evil padron peppers to use up. Supposedly, some peppers are spicy and some aren't, however; maybe my greenhouse makes them all super spicy. I've had to prepare them using a knife and fork otherwise the chilli oil stays on the skin/under the nails for days. Not good! Bell peppers and a chilli or two for spice would be fine instead.
400g cherry tomatoes
2 aubergine cut into chunks
4 cloves of garlic, smashed with salt and cut finely
100g chopped red onion, frozen
6 padron peppers, finely sliced (or 2 bell and 2 chillies)
1tbsp miso paste (dissolved in 150ml boiling water)
Good handful fresh oregano leaves stripped from stalk
Prepare all the veg and throw in the slow cooker.
Give it all a good stir and put on the low setting for 4-6 hours.
I use a plug timer if I'm out all day, as my slow cooker is quite hot and it'd weld to the dish of left for too long!
Serves 6 (a little goes a long way, it's spicy!)
Spicy couscous salad
Stir some sauce into cold couscous and keep in the fridge
Spicy pasta salad
Stir into cold pasta for a yummy packed lunch.
You could also have it hot on pasta, or as a side dish with chicken or fish.