PASTA WITH CHORIZO, ZUCCHINI AND EGGPLANT
1 lb dried penne pasta
1 lb of cooked chorizo sausage, thinly sliced on the diagonal
1 large onion, minced
2 cloves garlic, finely minced
1 tsp brown sugar
1 red pepper, seeded and diced
1 small eggplant, diced
1 small zucchini (diced
1 x398 ml tin diced tomatoes
1 cup cherry or grape tomatoes, halved
1 x tablespoon olive oil
2 x tablespoon balsamic vinegar
1 x teaspoon capers (drained and rinsed
2 tbsps finely minced fresh basil
1 tbsp finely minced fresh mint
salt and freshly ground black pepper
1/2 cup feta cheese, crumbled
freshly grated parmesan, to serve (optional)
Heat olive oil in a large pan over medium-high heat. Add onion and garlic to the pan along with the sugar. Reduce the heat and cook gently for around 5 minutes until translucent and beginning to soften. Stir occasionally to ensure that the onions and garlic do not burn.
Add red pepper, eggplant and zucchini to the pan along with the balsamic vinegar stirring well. Season well with freshly ground black pepper and a little salt, and leave to cook gently for around 25 minutes, covered. 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 medium heat for a couple of minutes until the chorizo starts to release its oil. Add the canned tomatoes, cherry tomatoes and the capers, stirring well then leave to simmer.
Cook pasta according to pkg instructions until al dente. Once cooked, drain the pasta and stir into the vegetable mixture. Add the basil and mint and season with salt and pepper.
Serve in large pasta dishes, with freshly grated parmesan and feta sprinkled over the top.