House-made pappardelle with roasted eggplant, bell peppers and tomato..................................
Pappardelle
500gr of flour
100gr of fine semolina
4 whole eggs
3 egg yolks
Sughetto
2 medium eggplants diced
2 bellpeppers (roasted, de-seeded and skin removed)
3 tomatoes chopped
2 Garlic cloves chopped
Basil leaves
Extra Virgin Olive Oil
Salt
Pepper
Chilli (optional)
Parmigiano
Method
Place the diced eggplant, tomato, and garlic in a bowl, season with salt and pepper (chilli),. add some olive oil and roast in moderate oven for 45 minutes.
Whilst the eggplants are roasting, place a large skillet on the stove with some extra virgin olive oil, once hot but not smoky add the roasted bell peppers, saute for a minute or two, remove the eggplant and tomato from the oven and gently add to the pan.
Combine well, add the basil season and let simmer for about 10 minutes. Cook the pappardelle in salted boiling water, just before draining take 1/2 ladle of boiling water and ad to the sauce. Drain the pappardelle and add to the pan, toss until all combined, adjust seasoning and plate up with fresh parmigiano, extar virgin olive oil and basil
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