We had Aubergine and Pepper Ragu with Pappardelle this evening, and it was pretty darned good.

Really rich and substantial dish, very satisfying on a chilly evening as the ragu was quite thick and chunky, which also perfectly matched the 'meaty' texture of the pappardelle.

I didn't boil the aubergine as per the Waitrose recipe but I sauteed it along with the pepper, as I though boiling it sounded too weird. I also added some sliced green olives; alas no capers but they would have worked a treat too. I also added some leftover homemade vegan spicy Italian sausage, which was an excellent addition.

Next time I'm going to use equal quantities of peppers to aubergines as I think this time, the peppers overwhelmed the ragu somewhat.

I also gave the pappardelle a good drizzle of EVOO on draining, as the ragu was quite thick and dense in texture, so the pasta needed a little oil to keep it loose and moist.

Would've got great with garlic bread if I'd've felt hungry enough to sort out that granary baguette we have sitting in the bread bin..

Nice one! You can find a number of variations on the same theme online, worth giving a go.