Chorizo, Pepper & Eggplant Pasta Bake

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   In a large frying pan cook the chorizo sausage for about two minutes until.

3. 3

   golden. Transfer to a bowl with a slotted spoon leaving the lovely flavoured oil in the pan.

4. 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. 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. 6

   Meanwhile in a large pan of water, cook the pasta according to packet.

7. 7

   instructions until al dente. Once cooked, drain the pasta and return it to the pan.

8. 8

   Add the sauce and the cubes of mozzarella and mix well. Transfer to a large dish and sprinkle over the parmesan cheese.

9. 9

   Bake in a preheated oven for 20-25 minutes until golden and serve with a large mixed salad and some crusty Italian bread.

* Per serving · 4 servings · Values may vary.