Method:
1 Cook pasta in large saucepan of boiling salted water, until al dente, drain and transfer to a large bowl.
2 Heat a char-grill pan over high heat. Drizzle the eggplant with oil. Char-grill the eggplant and chorizo until golden. Roughly chop eggplant and chorizo.
3 Add eggplant, chorizo, olives, lemon rind, parsley and balsamic vinegar to the pasta. Season with salt and pepper. Toss gently to combine. Serve.
