113. Gnocchi or Conchiglie with Eggplant and Walnuts
Conchiglie pasta bake with a walnut and diced aubergine tomato sauce.
There didn’t seem to be much sauce with this – some of that might be due to using the same pan for frying the aubergines and making the sauce, with the tomato drying out when it hit the pan.
There’s also slightly too much pasta, which didn’t help.
Despite all that, quite tasty.