INGREDIENTS
5-6 small eggplants
1/4 cup olive oil
1 large onion, finely diced
2 medium carrots, finely diced
1 celery stalk, finely diced
3 large garlic cloves, finely chopped
1 cup red wine
1000 ml of crushed tomatoes
1 tsp crushed fennel seeds
1 tsp dry oregano leaves
1/4 cup chopped fresh basil leaves
Optional: 1/2 tsp chili flakes
STEPS
1. Preheat the oven to 350F.
2. Peel some of the skin from the eggplants so they look striped and cut them into 1/2 inch cubes.
3. Heat 4 tablespoons of oil in a large sauté pan and add half of the diced eggplant. Season with salt and pepper and cook them for 5 minutes. Repeat the same step with the other half of the diced eggplant.
4. Once is all softened, spread the eggplant on a baking sheet in an even layer. Place it in the oven and bake it for approximately 15 minutes, turning them halfway.
5. Heat 2 tablespoons of oil in a sauté pan and add the onion, carrots and celery. Cook them for approximately 5 minutes, adding the garlic and chilli flakes during the last minute.
6. Add the red wine to the cooked vegetables and let it come to a boil. Once the wine has reduced, add the crushed tomatoes, oregano and fennel seeds and cook everything on low for 35 minutes.
7. Gently add the eggplant and basil into the sauce. Serve over cooked pasta.
The Food and Wine Whisperer 