Lamb And Eggplant Pappardelle - cooking recipe

Ingredients

2 tsp olive oil
3 None baby eggplant, sliced
2 cloves garlic, minced
2 None cooked lamb shanks, meat removed from bones and roughly shredded
1 cup braising sauce
1/2 cup chicken stock
1 tsp balsamic vinegar
1/4 cup green olives
7 oz dried pappardelle pasta (or other wide pasta)
1/3 cup fresh flat-leaf parsley, coarsely chopped

Preparation

Heat oil in a large non-stick skillet; cook eggplant until browned on both sides. Remove from pan.
Cook garlic in same pan until fragrant but not browned. Add the lamb, braising sauce, and stock. Bring to a boil and simmer, uncovered, for 5 mins, or until sauce has thickened. Stir in vinegar and olives.
Meanwhile, cook the pappardelle in a saucepan of boiling, salted water until just tender. Drain.
Add pappardelle, eggplant, and parsley to lamb mixture, toss to combine. Season to taste with salt and pepper.