Chunky tomato, eggplant and chorizo linguine

Ingredients

• 2 tbs 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
• 2 tbs lemon juice
• 1/2 cup roughly chopped flat-leaf parsley
• Extra virgin olive oil, to serve

Method

1. Heat oil in a large, deep frying pan over high heat. Add chorizo and cook, tossing, for 1 minute or until browned. Add garlic, onion and eggplant, and cook, stirring, for 5 minutes or until eggplant starts to soften. Add tomatoes and chilli flakes, and cook, stirring occasionally, for a further 5 minutes or until tomatoes are soft. Season with salt and pepper.
2. Meanwhile, cook pasta in a large saucepan of boiling salted water for 7 minutes or until al dente. Drain, reserving 80ml (1/3 cup) cooking water.
3. Add pasta and reserved cooking water to eggplant mixture and cook, tossing, over medium–high heat for 3 minutes or until warmed through and combined. Stir in lemon juice and parsley.
4. Divide pasta among bowls and drizzle with extra virgin olive oil to serve.

Notes

• Tips: We used Moraitis Tomato Medley Mix, available from selected supermarkets and greengrocers.
• To turn this into a vegetarian meal, omit the chorizo and add roasted pine nuts and grated parmesan in step 4.
• Substitute your favourite pasta for the linguine

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