Eggplant Bolognese

Hearty and delicious - a great way to use eggplant!  It is a bit of a process, but well worth it.

From Cooking in Red Socks

Ingredients:
~2 tbs olive oil
~1 white onion, diced small
~2 large carrots, peeled and diced small
~2 stalks of celery (make sure to use the leafy parts!), diced small
~1 large eggplant, skin removed, diced small
~1 heaping cup cremini mushrooms, diced small
~3 large cloves garlic, minced
~1 small can tomato paste
~1/2 cup red wine (I used a shiraz)
~1 15.5oz can diced tomatoes (italian style ones work great!)
~1 tsp dried oregano
~1 tsp dried basil
~1 tsp dried parsley
~1/2 cup chicken stock
~3 tbs whole milk
~salt and pepper to taste
~1 lb whole-wheat penne
~1/4 cup basil, cut in a chiffonade (ribbons)
~1/3 cup shaved Parmesan
cheese

1. To make the sauce, heat a large pot (I used my cast iron dutch oven) over medium heat. Add olive oil, carrots, onion, and celery to the pan. Cook for 3-4 minutes until softened.
2. Add eggplant and mushrooms. Cook another 7 minutes or until the eggplant starts to brown. Add garlic and tomato paste and cook for 2 minutes, stirring to mix. Add wine, tomatoes, herbs, and stock. Bring to a boil and reduce to simmer. Cover and cook for 30 minutes, stirring occasionally.
3. Meanwhile, cook pasta according to directions. Drain and set aside. (I did this with about 15 minutes of cooking time left so the pasta and the sauce would be done about the same time.)
4. Add milk to the sauce and season with salt and pepper. Add the pasta to the sauce and let cook for another minute or so, stirring to combine.
5. Serve in bowls and garnish with fresh basil and lots of Parmesan cheese.