Pappardelle Ribbons in Chicken Ragout with Mediterranean Vegetables

Preheat oven to 400ºF and line a baking sheet with foil; drizzle with 1 tablespoon olive oil.

1. In a medium bowl, toss together the eggplant strips, the mushrooms, 1 tablespoon salt, 2 teaspoons pepper, the red wine vinegar, the Italian seasoning and 4 tablespoons of olive oil. Turn out onto the baking sheet and roast vegetables for about 40 minutes, stirring halfway through to prevent burning.
2. While vegetables roast, cook the pappardelle pasta according to package direction, with 1 tablespoon of olive oil and 1 tablespoon of salt added to the water. Once tender but still with a bite, drain thoroughly in a colander. Add 1 tablespoon of olive oil and toss with fingers to prevent sticking; set aside and and cover to keep warm.
3. Once vegetables are done roasting, turn them out into a bowl and keep warm while you begin your sauce.
4. In a medium/large pot over medium heat, add 4 tablespoons of olive oil, and the garlic; cook until just fragrant. Add the roasted eggplant and mushrooms, olives, cooked and shredded chicken breasts and the crushed tomatoes; stir gently to combine, then add the pinch of cayenne pepper, 1 tablespoon of salt and 1/4 teaspoon of black pepper. Next add 1 tablespoon of the chopped dill and the chopped parsley, and stir. Loosely cover (allow to slightly vent) and allow to simmer on low heat for 45 minutes.
5. Once sauce has simmered for 45 minutes, turn off heat and finish with the remaining 2 tablespoons of olive oil and 1 tablespoon of the dill. Add all of the cooked pappardelle pasta to the sauce, and using tongs, gently combine the pasta with the sauce, coating well. Check/adjust salt and pepper, if necessary.
6. Plate equally among four plates, and garnish each serving with a pinch of the remaining 1 tablespoon of fresh dill. Enjoy!