Ingredients
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
1/3 cup (95g) tomato paste
500g cherry tomatoes, halved
700g jar tomato passata
400g large rigatoni or other short pasta
¾ cup (60g) grated parmesan
100g mozzarella, grated
2 balls buffalo mozzarella, torn
Red vein sorrel leaves (or rocket) to serve
Directions
1
1. Preheat oven to 200ºC.
2
2. 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.
3
3. 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.
4
4. Cook pasta until al dente. Drain. Combine with tomato sauce and chopped eggplant.
5
5. Place in a baking dish. Scatter over half the cheeses, then top with sliced eggplant and remaining cheeses. Bake for 15 minutes or until golden.
6
6. Top with fried or fresh basil and oregano and serve with red vein sorrel salad.