Cook the Spelt according to the instructions on the packet.

Dice the aubergine, slice the pepper and the spring onion, and fry in a pan with a drizzle of oil and garlic.

Cook for 5 minutes and then add the diced tomatoes. Season with salt and pepper.

Once cooked, add a tablespoon of capers, olives and pine nuts to taste.

Mix the vegetables with the Spelt and serve with a handful of oregano.