Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Tomato Sauce with Sopressata and Charred Zucchini
Ingredients
- 3 Tablespoons olive oil, plus more for brushing the zucchini
- 3 Tablespoons tomato paste
- 1 Cup sopressata, cut into quarters
- 1 zucchini, cut into 1-inch discs
- Salt, to taste
- 1 Ounce canned crushed tomato, preferably organic
- 1 ripe tomato, diced
- Juice of 1 large lemon
- 2 Tablespoons Sriracha
Instructions
Spicy Tomato Sauce with Sopressata and Charred Zucchini serves 4 original recipe by The Daily Meal.
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