Baked Gnocchi With Eggplant Sauce

• 7/8 pound gnocchi
• 7 1/8 tablespoons pine nuts
• 4 tablespoons olive oil
• 1 aubergine about 300g, cut into small cubes
• 1 onion peeled and finely diced
• 2 red chillies deseeded and chopped
• 1 teaspoon ground coriander
• 1 pinch sugar
• 1 1/16 cups sultanas
• 2 cans tomatoes 400g each
• 1 1/8 cups mozzarella grated
• 1 cup Parmesan grated
• 5 sprigs fresh flat leaf parsley chopped

1. Preheat the oven to 400u0b0F. Cook the gnocchi in boiling salted water according to the package instructions. Drain and set aside.
2. Heat a frying pan and dry-fry the pine nuts until golden brown. Remove from the pan and set aside. Heat 2 tbsp oil in the pan and fry the eggplant until golden brown. Add the onion and chili pepper and fry for 1 min. Stir in the coriander and season with salt, black pepper and a pinch of sugar. Add the raisins and tomatoes, roughly breaking up the tomatoes with a wooden spoon. Simmer over a medium heat for 10 mins.
3. Remove from the heat and stir in the pine nuts and gnocchi. Place in an ovenproof serving dish, sprinkle with the mozzarella and Parmesan and drizzle with 2 tbsp oil. Bake for 30 mins, until golden brown. Sprinkle with the parsley.

gnocchi, nuts, olive oil, aubergine, onion, red chillies, ground coriander, sugar, sultanas, mozzarella grated, parmesan grated, flat leaf parsley

Taken from www.yummly.com/recipe/Baked-Gnocchi-with-Eggplant-Sauce-1412021 (may not work)