Vegan Bolognese

1. Heat the oil in a large sauté pan over medium heat. 

2. Add mushrooms, eggplant, onions and garlic. Sauté for 5 to 7 minutes until soft.

3. Add tomato paste. 

4. Stir to coat the vegetables. 

5. Cook for 1 to 2 minutes until tomato paste begins to caramelize. 

6. Stir in the wine and vinegar to deglaze the pan. 

7. Allow the liquid to reduce slightly. Add tomatoes. 

8. Use a wooden spoon to break up the tomatoes. 

9. Add the seasonings, and simmer for 20 minutes. 

10. Serve over cooked pasta, and garnish with basil. 

Per Serving (sauce only):
Calories: 119, Fat: 6 g (1 g Saturated Fat), Cholesterol: 2 mg, Sodium: 405 mg, Carbohydrates: 12 g, Fiber: 4 g, Protein: 3 g.