Chorizo, Pepper & Eggplant Pasta Bake - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F.
In a large frying pan cook the chorizo sausage for about two minutes until.
golden. Transfer to a bowl with a slotted spoon leaving the lovely flavoured oil in the pan.
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.
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.
Meanwhile in a large pan of water, cook the pasta according to packet.
instructions until al dente. Once cooked, drain the pasta and return it to the pan.
Add the sauce and the cubes of mozzarella and mix well. Transfer to a large dish and sprinkle over the parmesan cheese.
Bake in a preheated oven for 20-25 minutes until golden and serve with a large mixed salad and some crusty Italian bread.