Eggplant Parmigiana

Ingredients

• 2 large firm eggplants
• 1/2 to 3/4 cup of grated or shredded Floridia parmesan cheese
• 1 punnet of cherry tomatoes
• 1/4 cup seedless kalamata olives halved
• 2 tbsp extra virgin olive oil
• 1 small brown onion diced
• 1 tsp freshly minced garlic
• 1 celery stalk finely chopped
• 1 small carrot grated
• 1/4 cup red wine
• 750ml tomato passata
• 1 can of diced organic tomatoes
• 8 stalks of parsley, no leaves
• 1/2 cup basil leaves roughly chopped