I have had eggplant quite a lot as an adult. It’s always been with an Italian flavor palate. Now I did a riff on Mexico a few months ago, but I just couldn’t do another eggplant Parmesan. You folks know how bored I get with the same food and when I get bored, I experiment. I started with eggplant and then took a turn to the southwest. Cumin, chorizo, smoked paprika, tomatoes, and a good bit of chili powder kicked up the flavor. A little sour cream and some fresh basil bring balance to the dish. I hope you like it.
1 pound chorizo sausage (from Rainbow Acres Farm)
2 large eggplants, cut in 1-inch cubes
1 large red onion, diced in large pieces
3 cloves garlic, minced
1 pack (16-ounces) cherry tomatoes cut in half
1/2 teaspoon cumin
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon chili powder
4 tablespoons olive oil
1 tablespoon tomato paste
8 ounces white wine
8 ounces tomato sauce
1/4 cup fresh basil
Sour cream for topping.
Heat heavy skillet to medium.
Brown chorizo, remove from pan and drain.
Add olive oil and onions to pan.
Cook for two minutes, then add garlic.
Cook for 1 minute stirring constantly.
Add eggplant and cook for l 5 minutes; stir every minute.
Add spices and cook for 2 minutes, stirring constantly.
Add tomato paste and cook for 1 minute, stirring constantly.
Add wine and cook for 4 minutes.
Add chorizo back to pan.
Add tomato sauce.
Add fresh tomatoes and smash each tomato.
Simmer for 5 minutes.
Serve with sour cream and your favorite cheese.
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