Eggplant Bolognese

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2 tablespoons olive oil

1 small onion, diced

1 celery stalk, diced

2 medium carrots, peeled and diced

3 cloves garlic, minced

1 medium eggplant, peeled and diced (about 6 cups)

1/2 cup dry red wine (I used cabernet sauvignon)

2 tablespoons tomato paste

3 15-ounce cans diced tomatoes

1 tablespoon dried basil

1/4 teaspoon red pepper flakes (optional)


Fresh ground pepper

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