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.
