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  1. Cook pasta as per packet directions.
  2. In a large pan, heat olive oil on medium heat. Add onion, garlic, chorizo and cook for 3 mins.
  3. Next, place eggplant in pan and sauté for 3 to 5 mins or until eggplant is tender.
  4. Add thyme, pine nuts, stock and tomatoes and reduce heat to a simmer. Cook for 10 to 12 mins until sauce has thickened.
  5. Season with salt and pepper.
  6. Tear basil leaves and add to pan. Finally strain pasta and toss through the sauce.
  7. Serve with grated parmesan.