Name: Chunky tomato, eggplant and chorizo linguine
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 36.40 gm olive oil; 2 chorizo sausages, thinly sliced on the diagonal; 2 cloves garlic, crushed; 1 small red onion, roughly chopped; 1 eggplant, cut into 2cm pieces; 400g tomato medley mix (see note); 1 tsp dried chilli flakes; 375g linguine; 42.00 gm lemon juice; 125.00 ml roughly chopped flat-leaf parsley; Extra virgin olive oil, to serve

Chunky tomato, eggplant and chorizo linguine

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Whip up a quick and vibrant summer dish to keep those holiday vibes going strong as the new year kicks into gear.

Ingredients:

2 chorizo sausages, thinly sliced on the diagonal
2 cloves garlic, crushed
1 small red onion, roughly chopped
1 eggplant, cut into 2cm pieces
400g tomato medley mix (see note)
1 tsp dried chilli flakes
375g linguine
42.00 gm lemon juice
125.00 ml roughly chopped flat-leaf parsley
Extra virgin olive oil, to serve

Instructions:

In a large, deep frying pan over high heat, heat oil until shimmering. Add chorizo and cook for 1 minute until browned. Incorporate garlic, onion, and eggplant, and sauté for 5 minutes until eggplant begins to soften. Stir in tomatoes and chilli flakes, and cook for another 5 minutes until tomatoes are soft. Season with salt and pepper to taste.
Cook the pasta in a large saucepan of boiling salted water for 7 minutes or until al dente. Reserve 80ml (1/3 cup) of the cooking water before draining.
Combine the pasta and reserved cooking water with the eggplant mixture over medium–high heat for 3 minutes until heated through. Finish by adding lemon juice and parsley, stirring well.
Serve pasta in individual bowls and generously drizzle with extra virgin olive oil.

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