Bring a large pot of water to the boil and add salt.
PREPARE THE SAUCE
Add the mint leaves to the olive oil. Braise the spring onions, carrots, cherry tomatoes and capers in the mint infused olive oil for a few minutes. After a few minutes, add the eggplant and set mixture aside.
COOK THE PASTA
Once boiling, cook the Pappardelle according to the pack instructions. Once the Pappardelle is cooked al dente, drain the pasta, reserving a small amount of cooking water.
COMBINE THE PASTA AND SAUCE
Toss the Pappardelle with the sauce, adding a little bit of cooking water if required.
GARNISH AND SERVE
Sprinkle the chopped pistachios over the pasta and serve.
