Lentil Bolognese with Roasted Eggplant and Polenta

Preheat the oven to 220°C (425°F). Cut the eggplant into 2.5 cm (1 inch) cubes, toss with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender, stirring halfway.

While the eggplant roasts, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add finely chopped onion, carrot, and celery; cook until softened, about 8 minutes. Add minced garlic, oregano, basil, and red pepper flakes; cook for 1 minute until fragrant.

Pour in the red wine (if using) and let it simmer until reduced by half, about 2 minutes. Scrape up any browned bits.

Add crushed tomatoes, vegetable broth, rinsed lentils, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes, stirring occasionally, until lentils are tender and the sauce has thickened. Remove bay leaf.

While the bolognese simmers, bring 1 liter (4 cups) water to a boil in a saucepan. Whisk in polenta in a slow stream, reduce heat to low, and cook, stirring frequently, for 15–20 minutes until thick and creamy. Season with salt.

Stir the roasted eggplant into the lentil bolognese. Serve over creamy polenta, topped with fresh basil if desired.