Heat the olive oil in a large pot over a medium heat. Add the brinjals, onions and garlic and fry, stirring occasionally, for about 15 minutes, or until the brinjal cubes are soft and brown.
Stir in the chopped tomatoes.
Pick the leaves from the bunch of parsley and set them aside. Finely chop the parsley stalks and add them to the pot, along with the vinegar, capers and Robertsons Rustic Garlic and Herb
Cover the pot and simmer, stirring now and then, for 12 minutes, or until the brinjals and onions are very tender.
In the meantime, toast the pine nuts. Place the nuts in a dry frying pan and toss continuously over a medium-low heat until they are hot and golden. Take care not to burn them. Set aside.
Whisk the contents of the sachet of KNORR Minestrone Soup into 150ml cold water to form a smooth mixture. Pour this into the pot and simmer, stirring often, for a few minutes, or until slightly thickened.
Chop the reserved parsley leaves and stir them into the pot.
Transfer the caponata to a serving bowl. Sprinkle with the toasted pine nuts and serve with cooked wild rice and a garnish of fresh watercress.