Preparation Steps

• Prepare the eggplant: Dice the eggplant into 0.5-inch cubes. Place in a colander, sprinkle generously with 0.5 teaspoon of salt, and let sit for 15-20 minutes to draw out moisture. Press gently to release excess liquid, then pat very dry with paper towels.
• Sauté aromatics: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Sauté for 7-10 minutes, until softened.
• Cook eggplant and garlic: Add the minced garlic and dried eggplant cubes to the pot. Increase heat slightly and cook for 8-10 minutes, stirring occasionally, until the eggplant is tender and lightly browned. It will absorb the oil and then release it as it cooks.
• Build the sauce base: Stir in the tomato paste and cook for 1 minute, stirring constantly. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer until almost completely evaporated (about 2-3 minutes).
• Simmer the bolognese: Add the crushed tomatoes, vegetable broth, dried oregano, dried basil, and bay leaf to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 45-60 minutes, or longer for a richer flavor, stirring occasionally. The sauce should thicken and the flavors meld.
• Finish and serve: Remove the bay leaf. Season the bolognese with the remaining 0.25 teaspoon salt and black pepper to taste. Meanwhile, cook your pasta according to package directions. Serve the eggplant bolognese hot over cooked pasta, garnished with fresh chopped parsley and grated Parmesan cheese, if desired.