Eggplant Lentil Bolognese

Ingredients

• 1 medium-large Italian globe eggplant 
• 2 tablespoons olive oil
• 1 white onion, finely chopped 
• 3 stalks celery, finely chopped 
• 3 carrots, finely chopped 
• 1 teaspoon kosher salt 
• 2 cups dry red wine 
• 4 cloves garlic, chopped 
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme 
• 1/4 cup tomato paste 
• 1 (28 ounce) can crushed tomatoes 
• 2 cups cooked brown or green lentils 
• 1/4 cup chopped basil leaves 
• Cooked pasta or polenta, for serving 

Instructions

1. Preheat the oven to 350 degrees F. Rub the eggplant with some of the olive oil and place on a baking sheet. Roast until very tender, about 1-1 1/2 hours. The skin should easily peel off and the insides creamy. 
2. When the eggplant is 20-30 minutes to being done, heat the remaining olive oil in a large dutch oven or stockpot over medium heat. Add the onion, celery, carrots and salt. Cook until vegetables are very soft, about 15 minutes. Add in garlic, oregano and thyme. 
3. Add the wine and cook until wine is reduced by at least half and sauce has thickened. Stir occasionally to prevent sticking. 
4. Add in the tomato paste and cook again until thickened. 
5. Peel the eggplant flesh and scoop out the flesh. Roughly chop, if needed, and add that to the pot along with the cooked lentils and tomatoes. 
6. Reduce heat to low and simmer until thickened and cooked together, about 1 hour. Season as needed adding in more salt if desired. Before serving, stir in basil and enjoy.

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