- Fry onion in some olive oil until translucent, then add the eggplant and mushrooms. Add garlic, then white wine, tomatoes, black sauce, water and oregano.
- Cook on medium-low until sauce reduces – basically until it is thick and chunky.
- Stir in basil and spinach. Season to taste with salt and pepper.
- Serve over Wiech’s Chilli (or any of our selection of ribbon noodles) – then add Parmesan cheese.
If you crave some meat in your sauce you could easily add some bacon or pancetta when frying the onions.