This dish is easy to make and very nutritious, making the most of summer vegetables such as eggplant, zucchini and peppers.
The following quantities serve 2 generously, and can easily be increased to feed more. The dish also works very well as a vegetarian option by simply leaving out the chorizo and the parmesan. You can also add a fresh chilli or two if you prefer your food spicy!
Pasta with Chorizo, Tomatoes and Eggplant
Ingredients
- 120g dried pasta (dry weight) - any shape is fine, but penne works well
- 1 x 5 inch piece of chorizo sausage
- 1 large onion
- 2 cloves garlic
- 1 red pepper
- 1 small eggplant (aubergine)
- 1 small zucchini (courgette)
- 1 x 400g tin chopped tomatoes
- 1 x teaspoon sugar
- 1 x tablespoon olive oil
- 1 x tablespoon balsamic vinegar
- 1 x teaspoon capers (from a jar - drain and rinse)
- salt and freshly ground black pepper
- freshly grated parmesan, to serve (optional)
Method:
- Add the olive oil to a large high-sided frying pan and place over a medium heat. Peel and chop the onion and the garlic and add to the pan along with the sugar. Reduce the heat and cook gently for around 5 minutes until starting to soften. Stir occasionally to ensure that the onions and garlic do not burn.
- Meanwhile, prepare the other vegetables by deseeding the pepper, and cutting all the vegetables into small, evenly sized pieces. Add to the pan along with the balsamic vinegar, and give everything a good stir. Season well with freshly ground black pepper and a little salt, and leave to cook gently for around 25 minutes, ideally covered if your pan has a lid. In the meantime, chop the chorizo sausage into small pieces.
- After 25 minutes, the vegetables should be quite soft and sweet. Remove the lid and turn up the heat, adding the chorizo sausage and frying over a medium heat for a couple of minutes until the chorizo starts to release its oil. Add the tinned tomatoes and the capers, stir well so that everything is coated in the juice from the tomatoes, and leave to simmer.
- Now start to cook your pasta according to pack instructions - normally around 10 minutes in plenty of boiling water. Don't allow it to overcook - slightly al dente is preferable to soggy! Once cooked, drain the pasta and add it to the pan along with everything else (unless your pan is not big enough, in which case simply serve the pasta and sauce separately). Mix well and check the seasoning, adjusting if necessary.
- Serve in large pasta dishes, with freshly grated parmesan sprinkled over the top. If you need to make the dish go further, simply add some fresh bread and a green salad.
The copyright of the article Pasta with Chorizo, Tomatoes and Eggplant in Dinner Recipes is owned by Elizabeth Gregory. Permission to republish Pasta with Chorizo, Tomatoes and Eggplant in print or online must be granted by the author in writing.
