Pasta with Eggplant Ragù

Method

1. Cut the eggplant into chunks and blend in a mixer.
2. Let the blended eggplant rest while you prepare the soffritto: celery, carrot, onion.
3. In a pan, make the soffritto with oil, celery, carrot, onion over low heat until soft.
4. Add the blended eggplant and brown it.
5. Deglaze with red wine.
6. When the wine has evaporated, add soy sauce and tomato concentrate.
7. Stir well and add tomato passata.
8. Add salt and a bouquet garni made with bay leaf, sage, rosemary, and thyme tied with string.
9. Cook over medium heat for about 30 minutes.
10. Remove the bouquet garni and cook the pasta.
11. Drain the pasta al dente (2 minutes less than package time) and finish cooking in the sauce with some pasta water.
12. Off heat, finish with a drizzle of oil and pepper.
13. Plate and serve with Parmesan cheese.