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Pour about a third of the olive oil into a pan and over a medium heat, fry the chorizo slices until brown. Sprinkle the paprika in during this process. Put the chorizo aside in a bowl when cooked.
Pour the rest of the olive oil into the pan and soften the onion. Add the garlic and eggplant and fry until the eggplant starts to soften and brown. This won’t take long. Add the zucchini and diced fresh tomatoes and fry for another couple of minutes, moving around the pan with a wooden spoon.
Add the remaining ingredients, except for the salt and chilli, and cook for a few minutes, stirring occasionally. Don’t overcook or the vegetables will go mushy. Stir the cooked chorizo through.
At this point, have a taste and add some salt if needed and the chilli powder if you’re using it. Serve sauce on pasta with parmesan if you like it, although you really don't need it. There's so much flavour going on in this one without it.
OK. Probably time to try sleeping again.