Vegan Eggplant Bolognese - Pizza Today

Ingredients

• 1 medium eggplant, chopped into 1-inch by 1-inch pieces (peel if desired)
• ¼ cup olive oil
• ½ large yellow onion, finely diced
• 1 small zucchini, chopped
• 1 carrot, chopped
• 3 tablespoons tomato paste
• 1 12-ounce can of crushed tomatoes (do not drain)
• 8 ounces Portobello mushrooms, chopped
• ½ teaspoon Italian seasoning
• ¼ cup dry red wine
• 2 garlic cloves, chopped finely
• Salt to taste
• Red pepper flakes to taste
• Cracked black pepper to taste