Spaghetti Bolognese with Ground Turkey & Roasted Eggplant

Preheat oven to 400ºF. Place eggplant on a baking sheet and sprinkle with 1 tsp. salt and 1 Tbsp. of the vegetable oil. Roast, turning eggplant half way through, until softened and browned in some spots, about 30 minutes. Reserve.

To make the Bolognese, heat a saucepan over medium heat. Add the remaining 2 tsp. vegetable oil and sauté the onion, carrot and celery, seasoning with a little salt and pepper, until softened and starting to brown, about 8 minutes. Add the rosemary and tomato paste. Stir until aromatic and caramelized, 30 seconds. Add the turkey and increase heat. Continue to cook, breaking up the turkey and cooking until the pan is dry and turkey starts to brown. Deglaze the pan with the wine. Cook for 5 minutes then add the tomatoes, breaking them up with a fork or whisk, and ¾ cup water. Bring to a boil then reduce to a simmer. Partially cover and continue to cook for 30 minutes or more if time allows, adding additional water if needed. Stir in eggplant and basil.

While sauce is simmering, bring a large pot of salted water to the boil. Cook the spaghetti according to package directions. Drain and reserve.

Toss Bolognese with pasta and divide among 6 bowls. Top each bowl with 1 Tbsp. grated cheese