Earlier in the week, Mark was out late and wasn’t home for dinner. I was just going to make a box of macaroni and cheese (have I mentioned that dairy is no longer a problem for C? And that he loves it in all forms) and a can of beans or something, but then I decided to save the mac and cheese for a day when I’m really hard up. So I made this instead.

It’s a kind of tuna salad, made of roasted eggplant, tomato, a bit of avocado, basil, sautéed mushrooms and some tuna packed without added water or oil, though tuna packed in olive oil would be nice, too. Drizzled with olive oil and a touch of balsamic vinegar.

Earlier this week I also made this pasta, using spaghetti instead of linguine (reducing the water to 3 cups and adding a splash of white wine). It was okay but a little soupy. Maybe because I used spaghetti? The leftovers actually thickened up a bit, I guess the pasta absorbed more liquid overnight. While it didn’t blow anyone’s mind, I think it’s worth trying again with some more (or fewer) modifications.