Pappardelle with eggplant | Reader's Digest New Zealand

Ingredients

• 1½ tablespoons extra virgin olive oil
• 1 eggplant, unpeeled, cut crosswise into 3–5 mm slices
• 3–4 cloves garlic, thinly sliced
• 2 cans chopped tomatoes, about 400 g each
• 400 g pappardelle or other wide flat noodles
• 2 tablespoons tomato paste
• ¼ teaspoon sugar, or to taste
• ¼ teaspoon dried oregano, or to taste
• salt and cayenne pepper
• 100 g goat's cheese, sliced
• ¼ cup (15 g) chopped fresh parsley or torn fresh basil leaves to garnish