Eggplant Bolognese

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2 tablespoons olive oil

2 1/4 cups chopped onion

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/2 pound ground sirloin

8 cups chopped eggplant (about 1 1/2 pounds)

1 tablespoon minced garlic

1 tablespoon tomato paste

1/2 cup red wine

1 (28-ounce) can whole tomatoes, undrained

1 tablespoon red wine vinegar

10 ounce uncooked whole-wheat fettuccine

1 tablespoon kosher salt

1/4 cup small fresh basil leaves

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