- cut the peppers in half length-wise, remove the seeds and pith, brush with olive oil and place cut-side down on a baking dish and broil in the oven at 230°C for 30 minutes or until the skin has blistered and partly blackened
- slice and dice 3/4 of the onions, thinly slice and dice 6 cloves of garlic, slice all the the chorizo and roughly chop up the large red tomatoes
- remove the peppers from the oven, let cool, peel off the skins and chop up the broiled peppers
- gently fry the onions, garlic and chorizo, in a large pan with ¼ cup olive oil, until tender and translucent, then add the chopped tomatoes, tomato leaves and stalks, fresh thyme, parsley, rosemary and bay leaves and simmer for 20 minutes at medium heat until tender and most of the liquid has evaporated and thickened the sauce
- remove the tomato leaves, bay leaves and stalks and add in the chopped peppers to the thickened sauce, add the lemon juice and salt and pepper to taste and set aside
- slice your cherry tomatoes in half, and slice your eggplants, zucchini and remaining onions in medium thick round slices and toss with ¼ cup olive oil, 2 cloves of crushed garlic, more chopped fresh thyme and rosemary and add 1 tbsp salt and 1/2 tsp black ground pepper and the smoked and/or regular paprika
- preheat your oven to 150°C
- in a large baking dish, spread a thick layer of the tomato chorizo sauce and layer the fresh chopped vegetables on top, overlapping them by half
- cover the baking dish with aluminum foil and bake covered for 2 hours until the vegetable layer on top is tender, then bake for an additional 30 minutes uncovered at 200°C until the top layer of vegetables begin to brown
- serve hot, reheated or cold with country bread.
did you like ? share it !
Comments ? Questions ? Send me an email using the contact section below !
