Eggplant bolognese with spaghetti squash

Eggplant bolognese with spaghetti squash

Serves: 4-6

Ingredients
1 large purple eggplant, cubed
1 – (28 ounce) can of crushed tomatoes
1 tbsp garlic, chopped
1 scallion, chopped, using the white and green parts of the onion
2 tsp dried oregano
1/2 cup of dry red wine
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp of crushed hot pepper flakes
4 tbsp of olive oil

Directions:
Heat olive oil in a large stock pot. Add eggplant, garlic, scallion, oregano, salt, pepper and crushed hot pepper flakes. Cook stirring frequently until the onion and eggplant is soft and tender about 5 to 10 minutes. Add the wine and with a wooden spoon scrape the brown bits at the bottom of the pot . Bring to a boil (uncovered) and then lower to a simmer until all the wine is absorbed.  Add crushed tomatoes and continue  simmering for about 20 minutes. Serve over spaghetti squash.