INGREDIENTS
2 tbsp
olive oil
3 cloves
garlic, minced
1 tsp
dried oregano
1 tsp
dried thyme
1 tsp
paprika
1 tsp
parsley
1/4 tsp
nutmeg
1/2 tsp
crushed red pepper*
1/2 tsp
ground sage
1/2 tsp
salt, or to taste
1 28 ounce can
crushed tomatoes
1/2 cup
red wine
2
small eggplants (or one large)
2 cups
Pecorino Romano, grated
Parmesan and fresh parsley for serving