1. Cut the eggplant into cubes and sprinkle with salt. Set aside for 15 minutes. This will draw out any bitter juices. Rinse and pat dry.

2. Finely dice the onion, garlic, carrot and celery.

3. Add the olive oil to a deep pot and sauté the celery, onion, carrot & garlic – season with salt. Cook on medium heat for 3-4 minutes.

4. Add in the eggplant and stir occasionally for 5 minutes. Add a splash of olive oil if it becomes too dry.

5. Add the mince and allow this to brown.

6. When browned, add the wine, cook until the wine has evaporated then add in the tomato paste, followed by the tin of tomatoes. Fill the can of tomatoes with water and add to the pot.

7. Bring the sauce to the boil. Season with salt and pepper, the lower to a simmer with the lid on.

8. Check every half hour and add a bit of water if it becomes too thick.

9. Use a fork to press down on the eggplant, so it breaks up within the sauce.

10. Add in the fresh basil

11. The sauce will be ready after approximately 1.5 hours of cooking.

12. Cook the pasta until al-dente (keeping a 1/4 cup of pasta water. Ladle in the sauce and mix through. 

Serve with freshly grated parmesan cheese.