East and West combine in this appetising supper dish of pasta and an unusual aubergine sauce flavoured with soy.
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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
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Method Prep:10min › Cook:30min › Ready in:40min
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.
Add the aubergines to the pan and continue frying for 3-4 minutes, stirring frequently.
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.
Meanwhile, put some water on to boil and cook the pappardelle according to the packet instructions.
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.