By Tessa Kiros
Pappardelle are flat noodles about 3 cm (1¼ in) wide and are quite well suited to chunky, robust sauces.
Make the pasta. Cover and leave it to rest for about 30 minutes at room temperature. Preheat the oven to 200°C (400°F/Gas 6).
Rinse the eggplant, quarter it lengthways and cut into 5 mm (¼ in) slices. Put the slices into a colander, sprinkle with a little salt, and leave for ab