Ingredients
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1
medium-sized eggplant
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200 grams
brown cup mushrooms, blitzed into fine pieces
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1
brown onion, finely chopped
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2
celery sticks, diced
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2
carrots, diced
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2 cups
red wine
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2
garlic cloves, minced
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1/2 cup
fresh parsley, finely chopped
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4
sprigs fresh thyme
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4 tablespoons
tomato paste
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4
large tomatoes, roughly chopped
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Salt, to taste
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Polenta or pasta, to serve (see note)
Directions
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Bake eggplant in the oven for 1 hour. Let cool slightly then remove skin and put flesh into a small bowl. Set aside.
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Heat 1 tbsp olive oil in a cast iron pan. Add mushrooms and cook until fragrant and any juices released from the mushrooms have evaporated. Transfer mushroom pieces to a bowl and set aside.
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Add a little olive oil to the pan you used for the mushrooms and add the onions. Cook over a medium heat until onions start to caramelise then add celery and carrot and cook until carrot starts to soften.
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Add red wine to the pan and let cook for 5 minutes before adding the garlic, parsley and thyme. Once that has been mixed through, add the tomato paste and tomatoes. Season with salt.
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Simmer for 15 minutes, stirring occasionally, until liquid has reduced and tomatoes have softened.
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Serve with some freshly cooked polenta or enjoy it with pasta.
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NOTE: Bring 3 cups of water to the boil. Add salt and 3/4 cup polenta. Stir continuously until polenta thickens then remove from heat. Add 1 tbsp olive oil and 1/4 cup nutritional yeast flakes.
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