2 eggplants (cut into medium cubes)

1 brown onion (finely diced)

1 carrot (finely diced)

2 celery sticks (finely diced)

1 cup red wine

1 tbl sp each paprika, dr oregano

1 tea sp each garlic powder, all spice, chilli flakes, cinnamon, gr coriander, gr cumin

1/4 tea sp gr clove

140gm tomato paste

800gm canned baby Roma tomatoes

Oil + salt

Chives (garnish)

1. Brown your eggplant in hot pt in oil until all sides are charred and remove from pot.

2. Add onion, carrot and celery into pot and sweat for 10 minutes with salt and water as you go so it doesn’t burn. Add your spices and tomato paste and cook out for 2 minutes. Add in your red wine and cook down by half. Add your canned tomatoes and 200ml water. Bring to boil and then cook covered on a low simmer for 10 minutes. Add salt as you go to taste.

3. Add back in your charred eggplant cook for 20 minutes uncovered, or until you have a glossy thick sauce. Spoon onto pasta our rice, top with chopped chives, salt to taste and a drizzle of EVOO.