Eggplant Braised in Chorizo Tomato Sauce

Eggplant Braised in Chorizo Tomato Sauce

Eggplant Braised in Chorizo Tomato Sauce

Ingredients:

16 oz Loose Chorizo
1 Cup Diced Onion
4 Large Garlic Cloves, sliced
28 oz Can Tomatoes
1 Pound Japanese Eggplant(about 3)
1 Cup Red Wine
1 Tsp Fresh Thyme
1 Tsp Fresh Oregano
ΒΌ Cup Basil

Instructions:

Place the tomatoes in a blender and puree until smooth.

Slice the eggplant into 2 inch pieces.

Over medium heat cook the chorizo until cooked through, about 5 minutes. Remove from pan and set aside.

Add onion and garlic to pan and cook until translucent, about 5 minutes. Add the chorizo back to the pan with the wine. Cook for 1 minute. Pour in the tomato and bring to a boil. Add the eggplant and bring back to a boil. Sprinkle with salt and pepper. Cover the pan, reduce heat to a simmer and cook for 10 minutes. After 10 minutes and the thyme and oregano. Put cover back on and cook for 10 more minutes, or until eggplant is tender.

Chop the basil and sprinkle over the top. Serve.

Makes a great main dish, or a wonderful side dish. Suggested Wine: Chateau Ste Michelle 2014 Grenache, Cold Creek Vineyard.

Wine Pairings