This recipe was entirely inspired by a visit to my local farmer's market. I saw the golden tomatoes, fresh eggplant and chorizo from a farm down the road and knew I had to do something to enjoy these last flavors of summer.
I just roasted my vegetables, cooked my chorizo and pasta and combined everything. It's a great way to enjoy something spicy and a little sweet (from the golden tomatoes) all at the same time. If you choose not to add the chorizo/parmesan it would be a great vegan dish.
Orrchiette with Chorizo, Roasted Eggplant and Roasted Tomatoes
2 small or 1 large eggplant cut into cubes
2 roma tomatoes, quartered
1 large golden or other heirloom tomato cut into 1/8s
1 can Hunt's fire-roasted tomatoes, drained (they don't have to be fire-roasted but I really like these)
1 lb chorizo sausage or italian if you prefer something milder
1 small can tomato sauce
3 cloves garlic, minced
3-4T olive oil
1 lb orecchiette pasta
Preheat oven to 400 degrees. Toss tomatoes and eggplants in 2T olive oil then spread on a baking sheet with vegetables not touching. Place baking sheet in oven for 10 mins, then toss vegetables and place sheet in oven for another 10-15 mins.
Boil water and cook pasta according to package directions.
While vegetables are cooking take chorizo out of casings and cook in high sided saute pan over medium heat until done through. Take cooked chorizo out of pan and set on a plate covered in paper towels (this way it's not too greasy). Wipe out the pan then place the remaining 1T of olive oil in the pan. Heat to medium heat then saute garlic for about 30 seconds. Add canned tomatoes and sauce and simmer for 5 mins.
After vegetables are finished roasting add them, along with chorizo, to the tomato sauce. Toss to coat and let flavors marry while sauce simmers another 4-5 mins. Then place pasta in bowls and generously apply sauce. Serve garnished with a sprinkle of parmesan, if desired. Enjoy!