Spanish Ratatouille

1 eggplant, diced
2 capsicums, diced
2 zucchini, diced
½ red onion, diced
5 garlic cloves, sliced
1 tin tomatoes
½ chorizo, thinly sliced
2 tablespoons kalamata olives, finely chopped
2 teaspoons sweet smoked paprika
2 teaspoons hot paprika
Salt and pepper
2 teaspoons jerez vinegar

In a cast iron pot, fry the onion in olive oil until almost golden. Add in the sausage, garlic and veggies and coat in the oil. Add in the tinned tomatoes, olives, paprika and seasoning. Put the lid on a leave to cook on a medium heat. If the pot dries out, just add in a bit of water. Once cooked, add in the vinegar and chopped parsley. Serve with sweet potato mash or Paleo bread.