Name: Bolognese with eggplant
Cook time: 2 h
Total time: 2 h
Ingredients: 500 gm minced pork; 500 gm minced veal; 1 onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 cup red wine; 2 400gm cans crushed tomatoes; 2 tbsp tomato paste; 1 cup beef or vegetable broth; 1 cup whole milk; 1 bay leaf; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 2 large eggplants, cubed; Olive oil; Sourdough bread slices; Fresh rocket (arugula); Parmesan cheese, grated; Lemon zest

Instructions

In a large pot, brown the ground pork and veal over medium heat. Drain excess fat if necessary.
Add chopped onions, carrots, celery, and minced garlic. Sauté until vegetables are softened.
Pour in red wine and let it simmer until reduced by half.
Stir in crushed tomatoes, tomato paste, beef or vegetable broth, whole milk, bay leaf, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and let it cook uncovered for at least 1.5 to 2 hours, stirring occasionally.
While the Bolognese simmers, preheat the oven to 400°F (200°C). Toss cubed eggplants with olive oil, salt, and pepper. Roast in the oven until crispy and golden brown.
Once the Bolognese is done, remove the bay leaf and stir in the roasted eggplant cubes.
Toast sourdough bread slices and place them on serving plates.
Spoon the Bolognese and eggplant mixture over the toasted sourdough.
Top with fresh rocket, grated Parmesan cheese, and a sprinkle of lemon zest.

Bolognese with Eggplant