Скачать или смотреть 37: INSTALLING INSULATION on our Portuguese Quinta!!! (1000 subs 🎉🎉🍾🥂)

In today's video, we start insulating our home, attend a punk festival, and use some more of our produce to make a lovely pasta dish.

We would also like to thank each and every one of you who have subscribed to our channel, we can't believe that we have reached 1000 subscribers, we really appreciate all your support.

Recipe:

1 medium to large aubergine/brinjal
1 large tomato, or 1 bowl small tomatoes
1 onion chopped
1 carrot chopped
2 stalks celery chopped
1 green pepper chopped
2 cloves garlic roughly chopped (or more if you want 😋)
Tomato pureé
Salt and pepper
Paprika
Olive oil
Thyme - optional
Chouriço cubed- optional

Cut aubergine and tomato into cubes, and place in a roasting tray. Season with salt and pepper, and add thyme if using. Lightly drizzle with olive oil, and toss to coat. Place in oven and roast for 15-20 minutes at 180°. In a pan, heat a little oil, and add the chouriço (if using) and fry until crispy. Remove the chouriço bits and place on paper towel to remove any excess oil. Into the pan, with the oil left over from frying the chouriço, add the chopped onion, carrot, celery and green pepper and sauté. When the aubergine and tomatoes are roasted, remove from the oven and add to the pan with the rest of the veggies, along with the garlic. Season, and add the tomato pureé, enough to coat all the veggies and make a little bit of a sauce. Allow to cook for 10-15 minutes on medium heat to cook the tomato pureé. Add a bit of water, or red wine if you want, to make a bit more of a sauce. Once cooked, place all the ingredients in a blender, and blend. The longer you blend, the smoother the sauce, so this part is up to you, stop when you have reached your desired consistency ( it is also nice a bit chunkier). Add more water if sauce is a bit too thick. Cook pasta, and mix sauce in, then top with the crispy chouriço bits.

Thank you all for watching,
We wish you all a great weekend!

Until next time,
Byeee!!!