Vegetarian Bolognese Recipe

Soak eggplants in 3 cups water mixed with 1 tablespoon salt for 10 minutes; rinse. Drain well.

Heat oil in a large saucepot. Sauté onions over medium-low heat until translucent, about 1 to 2 minutes. Add celery, carrot, eggplants, bell pepper, and mushrooms. Season with salt and pepper. Add more oil if the pan is a little dry.

Turn up heat to medium-high and add red wine, if using. Stir constantly over low heat for 10 minutes and let wine reduce until almost dry.

Add tomatoes and water; simmer for 15 to 20 minutes. Adjust seasoning, if needed. Turn off heat and add basil.

Add pasta and toss to mix well. Place in a serving dish and sprinkle with parmesan cheese.