Bring a saucepan of water to the boil, add risoni and cook for 10 minutes or until cooked al dente. Drain and rinse.
2. Cook the eggplant & onion
Heat a large frypan with oil over medium-high heat. Chop red onion and eggplant, add to pan with 1 crushed garlic clove and sauté for 3-4 minutes. Season with 2 tsp oregano, salt and pepper.
3. Simmer the caponata stew
Dice tomatoes and capsicum. Add to pan with 1/2 stock cube and 1 cup water. Cover and simmer for 10-15 minutes. Slice courgettes and rinse olives, add to the stew.
4. Cook the garlic butter fish
Heat a large frypan with 2 tbsp butter over medium heat. Add fish fillets and cook for 3 minutes on each side or until just cooked through. Season with salt and add 1 crushed garlic clove for the last minute of cooking.
5. Toss in the risoni
Toss in drained risoni to caponata along with 1/2-1 tbsp balsamic vinegar (use to taste). Grate and fold through parmesan cheese to melt. Adjust seasoning with salt and pepper, if needed.
6. Finish and plate
Serve caponata risoni topped with garlic butter fish and basil leaves.
Bake the fish fillets in the oven if preferred.
No fish option - white fish fillets are replaced with diced chicken breast fillet. Add to pan with onion and eggplant at step 2 and cook chicken in the stew.
No gluten option - risoni is replaced with 250g instant polenta. Bring 1.2L water to the boil. Slowly add polenta, stirring. Cook over medium heat for 2 minutes or until thickened. Take off heat and add 2-3 tbsp olive oil/butter and season well to taste with salt and pepper.
Risoni pasta, 1/2 packet (250g) *
Red onion, 1/2 *
Garlic, 2 cloves
Red capsicum, 1
Green olives, 1 jar
White fish fillets, 2 packets
Parmesan cheese, 1/3 block (50g) *
Basil, 1/2 packet *
From your pantry
Oil (for cooking), salt, pepper, dried oregano, 1/2 chicken stock cube, balsamic vinegar