“Chorizo gives this dish a spicy edge”

Sunday Herald Sun - Stellar - - Delicious On Sunday -


1/3 cup (80ml) ex­tra vir­gin olive oil 3 egg­plants, 1 thinly sliced length­ways, 2 chopped 3 dried chorizo, finely chopped 1 onion, chopped 1 hand­ful each oregano and basil, plus ex­tra leaves to serve cup (95g) tomato paste 500g cherry toma­toes, halved 700g jar tomato pas­sata 400g¾ cup large (60g) riga­ton­i­grated parme­sanor other short pasta 100g moz­zarella, grated 2 balls buf­falo moz­zarella, torn Red vein sor­rel leaves (or rocket) to serve

Pre­heat oven to 200ºc. Heat 2 tbs oil in a large saucepan over high heat. Add sliced egg­plant. Sea­son. Cook 4-5 min­utes, turn­ing. Re­move from pan. Re­peat with re­main­ing oil and chopped egg­plant. Re­move from pan. Cook chorizo in the pan for 2-3 min­utes un­til oil has ren­dered. Add onion and cook 2-3 min­utes un­til soft­ened. Add oregano and basil. Cook for 1 minute. Add 1 cup (250ml) wa­ter. Scrape the bot­tom of the pan. Add tomato paste and cherry toma­toes. Cook 1 minute, then add pas­sata and cook 15 min­utes or un­til re­duced. Cook pasta un­til al dente. Drain. Com­bine with tomato sauce and chopped egg­plant. Place in a bak­ing dish. Scat­ter over half the cheeses, re­main­ing then with Bake sliced­for 15 egg­plant min­utes an­dor un­til golden. Top with fried or fresh basil and oregano and serve with red vein sor­rel salad. NUTRITION • 43G PROTEIN • 20G SAT FAT • 61G CARB • 12G SUG­ARS • 1645MG SODIUM • 885 CAL (3715KJ)

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