Lamb And Eggplant Pappardelle

1. 1

   Heat oil in a large non-stick skillet; cook eggplant until browned on both sides. Remove from pan.

2. 2

   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.

3. 3

   Meanwhile, cook the pappardelle in a saucepan of boiling, salted water until just tender. Drain.

4. 4

   Add pappardelle, eggplant, and parsley to lamb mixture, toss to combine. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.