Pasta with Chorizo and Summer Harvests

This is a 2 pot pasta meal. One pot for cooking the pasta, the other pot for cooking the ingredients and assembling the meal. All the fresh ingredients excluding the carrots and onion are from my Kitchen Garden.

Here's a quick, easy and yummy meal guaranteed to fill you up! I will be surprise if there are leftovers. Here's what you need:

Ingredients for 2

2 small lebanese eggplants
2 medium sized carrots
10 sage leaves
20 basil leaves
1/2 punnet of cherry tomatoes
1 red onion
1 pkt of spicy spanish chorizo
1/4 block fresh parmesan (not out of a bottle please)
4 tbsps Balsamic Vinegar
Penne Pasta
2 tbsps sweet chilli sauce (optional)

Step by Step Instructions

Prepare all the vegetables by chopping them into bite size pieces.

Keep the sage whole and roughly tear the basil, not chopped!

Over a high heat, add chorizos to large stainless steel pan. This will release the yummy oils which are essential for the flavours of this meal.

When oils are released and chorizos are slightly crunchy, add sage and eggplants. Stir them around to ensure that the oils coat them thoroughly.

Add the carrots, onions and lightly squeeze the cherry tomatoes. Stir them through thoroughly.

Add balsamic vinger and stir in well.

Once the pasta is al dente, turn off the heat to the stainless steel pan. Add pasta and add basil leaves. Stir well.

Using a micropane to grate the parmesan.

Stir everything thoroughly and serve. Add 1 tbsp of sweet chilli sauce upon serving if you like the extra kick!