Fusilli with eggplant, mushrooms and tomatoes
I made this pasta as a slight variation of this Serious Eats recipe, which I make from time to time. Instead of peeled tomatoes, I used just a small bunch of cherry ones and a smidge of sauce I stole from my the pasta mom was making for my father. It turned out very creamy, somehow, maybe because I used a lot of mushrooms.
Sunday turned out to be a very distressing day, but this plate of pasta and José Álvaro Morais' Ma Femme Chamada Bicho offered some relief.