Spaghetti Bolognese with Ground Turkey & Roasted Eggplant | Share the Pasta

Ingredients

• 1 large eggplant (2 lbs., cut into ½” cubes)
• 5 tsp. vegetable oil (divided)
• 2 cup/9 oz. finely chopped onion
• ½ cup/2 oz./1 each finely chopped carrot
• ½ cup/2 oz./1 rib finely chopped celery
• 1 tsp. finely chopped rosemary
• 2 Tbsp./1 oz. tomato paste
• 1 lb. ground turkey
• ½ cup/4 oz. red wine
• ¾ cup roughly chopped basil
• 1 28 oz. can plum tomatoes
• 12 oz. spaghetti
• 6 Tbsp. grated Parmigiano Reggiano