My friend came by the other night and helped me unpack the kitchen. The husband has spent his nights lounging on our couches, apparently too comfortable to be bothered with unpacking. And since we only get three channels on our TV, I have been occupying my time with unpacking, hanging art, and other boring household stuff.
So to reward my friend for her help, I decided to throw together a chorizo and vegetable pasta dish, with a side of roasted asparagus and garlic bread.
Since I've been out of my own kitchen for some time, I apparently forgot how long it takes to cook down eggplant. It takes a while. Also, I cut the eggplant into chunks that were too big, so that didn't help. But once everything cooked down, the sauce came together nicely and had a little kick due to the chorizo.
The asparagus was seasoned with olive oil, salt and pepper, and roasted for about 20 minutes.
I used leftover sourdough for garlic bread, throwing together olive oil, loads of garlic, and two different kinds of dry basil.
Chorizo and Vegetable Pasta
1 package of fancy thick pasta (you need something substantial for this type of sauce)
2 medium eggplants, cut into small chunks (I salted the eggplant and let it drain for about 30 minutes)
1 large zucchini, cut into small chunks
3 Mexican chorizo links
a handful of green olives, chopped roughly (these were a last minute addition)
4-5 cloves of garlic, minced
2 tbsp of tomato paste
3, 8 oz cans of tomato sauce
a handful (a small handful) of dry basil (I dry my own and had purple and green)
a few dashes of other dried herbs (I have a mix of rosemary and thyme)
salt and pepper
1) Add the chorizo to a nice big pan and cook until almost done. Then add the eggplant, a little bit of water, and olive oil and cover. Cook for 10-15 minutes until eggplant begins to break down.
2) Add zucchini and garlic, and cook for an additional 5 or so minutes, you might need to add more olive oil.
3) Meanwhile, bring your water to boil and begin cooking the pasta.
4) Add the tomato paste and sauce, herbs, and seasoning. Cook for 10 or so minutes, until pasta is done.
5) Add the pasta to the sauce, mix thoroughly and if you have some cheese (which I sadly didn't), top with cheese.
Enjoy with a nice bottle of red wine.