What You’ll Need:
2 tablespoons olive oil
1 small onion, diced
1 celery stalk, diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
1 medium eggplant, peeled and diced (about 6 cups)
1/2 cup dry red wine (I used cabernet sauvignon)
2 tablespoons tomato paste
3 15-ounce cans diced tomatoes
1 tablespoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt
Fresh ground pepper