Lamb And Eggplant Pappardelle

• 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

1. Heat oil in a large non-stick skillet; cook eggplant until browned on both sides. Remove from pan.
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. Meanwhile, cook the pappardelle in a saucepan of boiling, salted water until just tender. Drain.
4. Add pappardelle, eggplant, and parsley to lamb mixture, toss to combine. Season to taste with salt and pepper.

olive oil, baby eggplant, garlic, lamb shanks, braising sauce, chicken stock, balsamic vinegar, green olives, pasta, parsley

Taken from recipes-plus.com/api/v2.0/recipes/27070 (may not work)