Spicy Vegan Eggplant Casserole with Thai Basil

small eggplants (aubergine, cubed)

large tomatoes (chopped)

tomato paste

sun-dried tomatoes (finely chopped)

Thai basil (finely chopped)

large onion (finely chopped)

celery stalk (chopped)

garlic cloves (finely chopped)

fresh ginger (finely chopped)

red chilli (with or without the seeds)

white wine

Olive oil for frying and drizzling

Sea salt

Onion and garlic granules