Heat a pan on the stove to medium and add oil. Fry onions for 4 minutes, turning.
Add aubergine and toss. Add another tablespoon or two of olive oil.
Cook for 8 minutes or so, turning until they soften.
Add garlic and smoked chilli and cook a further minute
Add tomato and water and mix. Cook down for 10-12 minutes, stirring from time to time.
Once thickened slightly, turn down the heat to low.
Add spring onions and serve over pappardelle immediately.
Serve with shavings of parmesan cheese if you prefer.
Reprinted with permission of The Food and the Fabulous
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