Eggplant Bolognese

cooking.nytimes.com

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

Salt and pepper

6 tablespoons extra-virgin olive oil

1 pound Italian eggplant, peeled and chopped into ¼-inch pieces (4 packed cups)

6 ounces cremini (or white button) mushrooms, finely chopped (2 cups)

½ cup finely chopped white onion

½ cup finely chopped carrot

3 garlic cloves, minced

2 tablespoons tomato paste

3 cups mushroom broth (or vegetable stock)

1 cup canned whole tomatoes, crushed with your hands

1 teaspoon dried oregano

1 basil sprig, plus chopped basil for garnishing

1 pound rigatoni, fusilli or other short pasta

2 tablespoons unsalted butter

Freshly grated Parmesan, for serving

Directions at cooking.nytimes.com

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