A classic, simple Italian dish that’s easy to make and bursting with flavour. Our Balsamic vinegar is a perfect partner for a delicious tomato pasta sauce, bringing a delicious burst of sweetness to the dish.
1 tbsp olive oil
2 eggplants diced
2 brown onions chopped
1/2 tsp chilli flakes (or more if you like it spicy)
30g sun dried tomatoes chopped
2 garlic cloves
125g chorizo diced
400g tinned tomatoes
2 tbsp Mazzeti Yellow Label balsamic vinegar
salt & pepper to season
350g penne pasta
flat leaf parsley chopped
1 tbsp olive oil
2 eggplants diced
2 yellow onions chopped
1/2 tsp chilli flakes (or more if you like it spicy)
1 oz sun dried tomatoes chopped
2 garlic cloves
1/2 cup chorizo diced
14.5oz tinned tomatoes
2 tbsp yellow label balsamic vinegar
salt & pepper to season
2 cups penne pasta
flat leaf parsley chopped
Heat the olive oil in a frying pan on a medium heat. Add the eggplants and fry for 8-10 mins until golden, soft and translucent. Remove from the pan.
In the same pan add the onion, sun dried tomatoes and chilli flakes. Cook until the onion is soft, add the garlic and diced chorizo and cook for a further 2 minutes.
Stir in the tomatoes and balsamic vinegar, season with salt & pepper and bring to a gentle simmer over a low heat for 8-10 mins. Add the eggplants and simmer for another 2 minutes.
Meanwhile, cook the penne pasta in a pan of boiling water for 10-12 mins until tender, then drain.
Stir the pasta into the eggplants pan and serve, topped with sprinkles of flat leaf parsley. Serve immediately.
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