Roasted eggplant, chorizo and tomato pasta

Ingredients

1	Eggplant, chopped (Main)
250 g	Cherry tomatoes
4	Garlic cloves
2	Chorizo sausages, sliced
1	Red onion, chopped
2 Tbsp	Olive oil
1 to taste	Salt & freshly ground pepper
400 g	Pappardelle pasta
150 g	Ricotta cheese
1	Lemon, for 2 tbsps of juice
1 to serve	Parmesan cheese, finely

Directions

1. Preheat oven to 200C.
2. Place the eggplant, tomatoes, garlic, chorizo, onion, oil, salt and pepper on a baking tray and toss to combine.
3. Roast for 25 minutes or until golden and tender. Set aside and keep warm.
4. Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente.
5. Drain and return to the pan. Add the eggplant mixture, ricotta and lemon juice and toss to combine.
6. Sprinkle with parmesan to serve.

TIP:Chorizo is available fresh or cured and smoked from supermarkets, delis and butchers. We recommend the cured and smoked version.