Chorizo, Pepper & Eggplant Pasta Bake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 7 ounces chorizo sausage, sliced
• 2 large red peppers, deseeded and sliced
• 1 eggplant, cut into 1in cubes
• 1 garlic clove, peeled and chopped
• 2 tablespoons balsamic vinegar
• 2 teaspoons artificial sweetener
• 14 ounces chopped tomatoes
• 1 tablespoon basil, torn
• 14 ounces penne
• 5 ounces mozzarella cheese, cut into cubes
• 4 ounces parmesan cheese, grated
• 1 pinch salt and pepper

Recipe

• 1 preheat the oven to 350°f.
• 2 in a large frying pan cook the chorizo sausage for about two minutes until.
• 3 golden. transfer to a bowl with a slotted spoon leaving the lovely flavoured oil in the pan.
• 4 add the peppers and eggplant and cook over a low heat for 10 minutes until golden around the edges. add the garlic and cook for a minute.
• 5 then add the vinegar and sweetener and stir until bubbling and reduced. add the chopped tomatoes and torn basil and cook for a further 2-3 minutes. season with salt and pepper.
• 6 meanwhile in a large pan of water, cook the pasta according to packet.
• 7 instructions until al dente. once cooked, drain the pasta and return it to the pan.
• 8 add the sauce and the cubes of mozzarella and mix well. transfer to a large dish and sprinkle over the parmesan cheese.
• 9 bake in a preheated oven for 20-25 minutes until golden and serve with a large mixed salad and some crusty italian bread.