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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup extra-virgin olive oil
- 3 eggplants (1 thinly sliced lengthways, 2 chopped)
- 3 dried chorizo (finely chopped)
- 1 onion (chopped)
- 1 handful oregano (each, and basil, plus extra leaves to serve)
- 1/3 cup tomato paste
- 500 grams cherry tomatoes (halved)
- 700 grams tomato passata
- 400 grams rigatoni pasta (large, or other short pasta)
- 3/4 cup grated Parmesan
- 100 grams mozzarella (grated)
- 2 buffalo mozzarella (balls, torn)
- sorrel leaves (Red vein, or rocket to serve)
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