Pappardelle with aubergine sauce

    40 min

    East and West combine in this appetising supper dish of pasta and an unusual aubergine sauce flavoured with soy.

    2 people made this

    Serves: 4 

    • 1 tablespoon olive or groundnut oil
    • 1 to 2 fresh red chillies, deseeded and roughly chopped
    • 4 cloves garlic, roughly chopped
    • 100g (3 1/2 oz) onions, chopped
    • 1 red pepper, roughly chopped
    • 600g (1 lb 5 oz) baby aubergines, cut in half lengthways and sliced
    • 2 tablespoons lemon juice
    • 3 tablespoons dark soy sauce
    • 300ml (10 fl oz) vegetable stock
    • 2 teaspoons tomato purée
    • salt to taste
    • 400 g (14 oz) dried pappardelle, or other ribbon pasta
    • 3 tablespoons chopped fresh coriander or parsley
    • chopped fresh flat-leaf parsley, to garnish

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a large frying pan over a high heat, add the chillies, garlic, onions and red pepper and stir-fry for 3-4 minutes until the onions begin to brown.
    2. Add the aubergines to the pan and continue frying for 3-4 minutes, stirring frequently.
    3. Stir the lemon juice, soy sauce, stock, tomato purée and salt to taste into the vegetables. Bring to the boil, then reduce the heat and simmer for 20 minutes. Raise the heat and boil for 3-4 minutes until most of the liquid has evaporated.
    4. Meanwhile, put some water on to boil and cook the pappardelle according to the packet instructions.
    5. Drain the pasta and divide it between four plates or bowls. Stir the coriander or parsley into the aubergine mixture, then spoon the vegetables over the pasta and garnish with chopped parsley.

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