First boil the new potatoes in enough water to cover them. They should take 15-20 minutes to become tender. You can check their softness by inserting a sharp knife, which will go in easily when they are done. Once they are cooked, drain them and allow them become dry.
Now heat the 2 tbsp of olive oil in a frying pan or wok, until quite hot and fry the new potatoes. Stir or turn them often, until they become browned on all sides. This will take about 15 minutes. Season with salt and pepper just before the end of cooking.
At this point you can either set the potatoes aside and use the same pan to cook the rest of the meal, or get out a new pan and cook the sausages and veg at the same time as the potatoes. Obviously the second way will be quicker.
Heat the olive oil and cook the vegan chorizo sausages for about 5 minutes, stirring often, until lightly browned all over. Now add the onion, aubergine and mushrooms and cook for another 10-15 minutes, until the aubergine is cooked through and soft (see notes above). Now add the garlic and cook for another 4 minutes, stirring almost continuously to prevent it from burning. Spoon in the vegan pesto and stir through. Allow this to cook for another 2 minutes.
Finally, put the fried potatoes back in and add the parsley. Give the dish 4 more minutes or so on a good heat. Season to taste and serve.