Chorizo and Eggplant Risoni

Food historians differ as to the origins of the eggplant. Some say eggplant was found in India while others say it was China. Eggplant is considered one of Japan’s five most important vegetables and yet they don’t claim it originated there. Eggplant comes in all shapes and sizes and is packed full of minerals not to mention low in calories and sodium. Chorizo is one of my favorite pork sausages and I love one of the key flavors in the meat – smoked paprika. Chorizo makes this dish come alive. This recipe is adapted from Australian Good Taste magazine. A meal ready in 30 minutes! My kind of recipe.

Serves 4
1 tablespoon olive oil
200g chorizo sausages, quartered and thickly sliced
1 onion, coarsely chopped
3 eggplants, halved lengthways and thickly sliced
80ml (1/3 cup) white wine
305g (1 1/2 cups) risoni pasta
425g can of chopped tomatoes
750ml (3 cups) chicken stock
100g baby spinach leaves
40g (1/2 cup) coarsely grated parmesan

Heat oil in a saucepan over medium heat. Add chorizo, onion and eggplant. Cook for 10 minutes or until eggplant is soft. Add wine and bring to a boil making sure to scrape down the sides and bottom of pan. Stir in risoni, chopped tomatoes and stock. Cook 10-12 minutes or until pasta is al dente and most of the liquid is absorbed.

Add the spinach the last 5 minutes of cooking time. Stir until well combined. Season with salt and pepper. Divide among serving bowls and sprinkle with Parmesan cheese.

The Culinary Chase’s Note: A dish that’s easy to make and in one pot! Cook the eggplant and onion for the first 5 minutes then add the chorizo. Chorizo is usually cooked so it’s not necessary to cook with the onions and eggplant. I like to add more spinach…..another way to incorporate vegetables for those picky eaters! Cheers!