zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Aubergine and sweet pepper ragù with pappardelle

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Aubergine and sweet pepper ragù with pappardelle

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4

    Ingredients

    2 large aubergines, chopped into 2cm cubes
    1 tbsp mild olive oil
    1 onion, finely chopped
    2 cloves garlic, crushed
    2 red peppers, finely chopped
    400g can chopped tomatoes
    200ml vegetable stock
    1 tbsp soft brown sugar
    1 tbsp red wine vinegar
    1 tbsp nonpareille capers, drained
    250g pack pappardelle pasta

    Method

    1. Bring a large pan of water to boil, tip in the chopped aubergine and place a saucer over to stop the aubergine floating to the top. Cook for 10 minutes until tender but holding its shape. Leave to drain in a colander.

    2. Heat a sauté pan, add the olive oil, followed by the onion, cook until soft and golden, add the garlic and cook for another minute.

    3. Add the peppers, and cook until softened. Add the drained aubergine, chopped tomatoes, stock and sugar.

    4. Simmer for 15 minutes until thickened. Stir in the vinegar and capers. Season and leave to cool.

    5. Bring a large pan of water to boil, cook the pasta according to pack instructions.

    6. Add the pasta to the sauce, toss to coat and serve with grated Parmigiano Reggiano and fresh basil.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary