Pappardelle con melanzane e peperoni

Name: Pappardelle con melanzane e peperoni (Pappardelle with eggplant and capsicum)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 yellow capsicum (pepper); 1 tablespoon capers in vinegar, drained; 2 garlic cloves, peeled and chopped; 5 medium-sized, fresh tomatoes, skinned and cut into chunks or 400 g (14 oz) tin of peeled tomatoes with juice, cut into chunks; 1 small eggplant (aubergine); 2 salt-packed anchovies, rinsed and filleted, or 4 fillets in olive oil; 1 red capsicum (pepper); about 120 g (1¼ cups) freshly grated Parmesan cheese, to serve; about 6 basil leaves, roughly torn; 3 tablespoons olive oil

Pappardelle with eggplant and capsicum

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Pappardelle are flat noodles about 3 cm (1¼ in) wide and are quite well suited to chunky, robust sauces.

Ingredients

1 quantity of fresh pasta
1 small eggplant (aubergine)
1 yellow capsicum (pep

Europe
Italy
Fish course
Pescatarian
August
Tuscany
Mediterranean

Method

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