In a pan add 1 Tbsp olive oil and fry the onions and aubergine until slightly browned, 2-3 minutes.
Add them into the slow cooker along with the garlic, stock, vinegar, chilli, olives, capers, pine nuts and chopped tomatoes. Use one of the empty cans to add a can of boiling water. Cook on high for 3 hours.
Add the orzo and cook for an additional 30 minutes.
At the end stir in a handful of fresh parsley and season with salt and pepper to taste.
Boil a pan of water with a pinch of salt and cook the pasta for 10-12 minutes until slightly under-done (al dente). Whilst that's cooking make the sauce.
Heat 2 Tbsp of the olive oil in a pan and add the chillies. Cook for 1 minute and then add the garlic. Cook for another minute until the garlic just starts to go light brown, and add the canned chopped tomatoes. Stir well and slightly mash with a fork. Simmer for 10 minutes.
Stir in the cherry tomatoes and drain the pasta. Add the pasta and stir well.
Serve with a handful of fresh basil and drizzle over the remaining olive oil. Perfect!