Roasted Eggplant and Mushroom Bolognese

thekitchn.com

MJMB

1 medium eggplant, (about 1 pound), peeled and cut into ¼-inch dice

1 pound portobello mushrooms, stemmed and cut into ¼-inch dice

3 tablespoons extra-virgin olive oil, divided

¾ teaspoon fine salt, divided

1 medium onion, finely chopped (about 1 cup)

4 cloves garlic, minced

2 celery stalks, finely chopped (about ⅔ cup)

1 large carrot, peeled and finely chopped (about ⅔ cup)

1 teaspoon dried basil

1 cup dry red wine

3 tablespoons tomato paste

1 (28-ounce) can no-salt added crushed tomatoes

1 tablespoon granulated sugar

½ cup grated Parmesan cheese, plus more for garnish

¼ teaspoon freshly ground black pepper

8 ounces dry rigatoni pasta

Directions at thekitchn.com

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