Serves:  4 people

Prep: 10 mins and  20 mins


  • 2 large aubergines, trimmed
  • 3 tbsp olive oil
  • 1 red onion, chopped
  • 2 large, red sweet pointed peppers, deseeded and chopped
  • 150g cherry tomatoes, quartered
  • 1 garlic clove, finely chopped
  • 1/2 tsp caster sugar
  • 2 tbsp red wine vinegar
  • small handful basil leaves, shredded

To serve

  • 50-75g (2oz) orzo pasta
  • 3 tbsp extra virgin olive oil
  • 1 lemon, zested
  • 5 tbsp basil, chopped


Calories: 454

Protein: 8.4 g

Carbs: 66.4 g

Fat: 19 g


  1. Slice each aubergine in half from stalk to base. Brush the cut surfaces with 2 tbsp olive oil.
  2. Put a griddle pan over a medium heat, if using the hob, or make sure the coals of a barbecue are white hot with no trace of flame remaining.
  3. Add the aubergine halves to the pan or directly to the metal bars over the barbecue coals, cut sides down. Cook for about 4 minutes until well marked, then turn over and cook on the other side for a further 4 minutes. Repeat, cooking on both sides again for 2-3 minutes each until softened. Transfer to a platter, season lightly and keep warm.
  4. Meanwhile, put the remaining 1 tbsp olive oil in a large frying pan and set over a medium heat. Add the red onion with a pinch of salt and cook for 6-8 minutes until soft and turning golden.
  5. Stir in the peppers and cook for 5 minutes, then add the cherry tomatoes and garlic, turning the heat up to medium-high. Cook for a further 3-4 minutes, add the sugar and vinegar and cook for a further 2 minutes. Remove from the heat, season to taste and stir in most of the basil, reserving a little for garnish.
  6. Spoon the peperonata over the aubergine and top with the reserved basil. Serve with orzo, cooked to packet instructions, tossed with extra virgin olive oil, lemon zest and extra chopped basil.