Pappardelle con melanzane e peperoni

Pappardelle with eggplant and capsicum

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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

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