Roasted Eggplant and Mushroom Bolognese

INGREDIENTS

1 tsp

Basil, dried

Carrot, peeled and finely chopped (about 2/3 cup), large

Celery stalks, finely chopped (about 2/3 cup)

Eggplant, (about 1 pound), medium

4 cloves

Garlic

Onion, finely chopped (about 1 cup), medium

1 lb

Portobello mushrooms

1 28 ounce can

Tomatoes, no-salt added

3 tbsp

Tomato paste

8 oz

Rigatoni pasta, dry

1/4 tsp

Black pepper, freshly ground

1 tbsp

Granulated sugar

3/4 tsp

Salt, fine

3 tbsp

Olive oil, extra-virgin

1/2 cup

Parmesan cheese, grated

1 cup

Red wine, dry