Serves 4 with leftovers

2	large eggplant, cut into ½-inch cubes
5	tablespoons olive oil
	Salt and black pepper, to taste
2	medium onions, coarsely chopped
2	carrots, coarsely chopped
2	cloves garlic, chopped
1	can (28 ounces) whole tomatoes, crushed in a bowl
2	tablespoons tomato paste
¼	teaspoon crushed red pepper, or more to taste
1	cup red wine
2	tablespoons chopped freshoregano
2	tablespoons chopped fresh thyme
2	pounds penne
2	cups grated fresh Parmesan

Food & dining

Recipe for penne with eggplant Bolognese