The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sicilian-style aubergines & orzo in tomato sauce
Aubergine is brilliant at absorbing flavours – in this case a punchy Sicilian vibe powered by oregano, chilli, garlic, capers and basil. Simmered in a rich tomato sauce, with orzo pasta for filling power and a swirl of yogurt, it’s the godfather of pasta dishes!
SWK: Source of fibre
Plants 4
SWK: Source of protein
Serving size
Ingredients
- 2 aubergine
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 garlic clove
- 1 handful of fresh basil
- 110g baby tomatoes
- 0.5 tsp chilli flakes (use half)
- 10g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 160g SW Orzo (Wheat) (88% Durum WHEAT Semolina, 12% Water)
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 424
Protein: 16g
Carbs: 77g
Fat: 3.7g
Ingredients
- 3 aubergine
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- ½ tsp chilli flakes
- 4 garlic clove
- 2 x of fresh basil
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 200g baby tomatoes
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 320g SW Orzo (Wheat) (88% Durum WHEAT Semolina, 12% Water)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 406
Protein: 16g
Carbs: 75g
Fat: 3.0g
Sicilian-style aubergines & orzo in tomato sauce
Aubergine is brilliant at absorbing flavours – in this case a punchy Sicilian vibe powered by oregano, chilli, garlic, capers and basil. Simmered in a rich tomato sauce, with orzo pasta for filling power and a swirl of yogurt, it’s the godfather of pasta dishes!
Cook time:
30 mins
Cuisine:
Italian
Food group:
Dairy
Allergens: Wheat, Celery, Milk
Cooking Instructions
Prep & fry the aubergines
- Dice the aubergines into 2cm chunks.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in the aubergines, oregano and half the chilli sachet (the whole sachet for 4 portions – to taste) and cook for 6-8 mins, adding a little water if anything begins to stick.
Sort that sauce
- Meanwhile, peel and thinly slice the garlic. Finely slice half the basil leaves.
- Add the garlic, sliced basil and capers to the pan and fry for 1 min. Stir in the vinegar, tomatoes and passata and cook for 2 mins.
- Crumble in the stock, pour in 200ml water (300ml for 4 portions) and simmer for 8-10 mins (10-12 mins for 4 portions) until the sauce has thickened slightly.
Cook the orzo
- Meanwhile, cook the orzo in boiling water for 7-8 mins, then drain.
Finish & serve
- Remove the sauce from the heat and leave to cool slightly, then stir in the orzo and yogurt.
- Scatter with the remaining basil leaves and serve.