Spetsofai

As with all good meals - photographs questionably but tastes fantastic

A firm Greek favourite to finish off 2020.

I go to the same Greek restaurant all the time – but obviously not recently. One thing I was really missing was this amazing chorizo and pepper stew which tastes rich and delicious. I think cooking time is the key, this could be a great slow cooker meal. But I have nothing if not time on my hands at present, so I had time to cook it low and slow on the stove.

The boyfriend required chips with his.

I had mine with flat bread, but this would also be amazing with a fresh slice of thick bread, or even a nice crisp side salad. Rice and chips also work!

Serves 4

Ingredients

• 1 tsp olive oil
• 1 chorizo sausage, sliced
• 1 red onion, diced
• 2 peppers (I like red/yellow/orange)
• 4 cloves of garlic, minced
• 1 tbsp honey
• 3 tsp paprika
• 2 tsp oregano
• Pinch cinnamon
• 2 tsp za’atar (optional)
• 120ml red wine
• 1 tin chopped tomatoes
• 250ml water (swilled around the tomato can)
• ½ an aubergine, cut into thick chunks

Method

Heat a pan and add the oil, chop the chorizo into slices about as thick as a pound coin and briefly fry until browned. Transfer to a bowl and set aside.

In the same pan, fry off the onion in the lovely chorizo-oil for 5 minutes, then add the peppers and garlic and cook for a further 5 minutes. Add the honey, paprika, oregano, cinnamon and za’atar and stir. 

Deglaze with the red wine and allow it to mainly evaporate.

Add the chopped tomatoes and give a good stir, add most of the water and reserve the rest for if it starts to dry out. Throw the aubergine on top and stir to coat.

Allow to simmer on a low heat with the lid on for 30 minutes.

Stir through the reserved chorizo and cook for another 15 or so minutes until the sauce has thickened.

Serve up with sides of your choice!