EGGPLANT BOLOGNESE

Today was week #2 of Sunday Supper and I chose to make this recipe.  Mike and I think eggplant is an underutilized vegetable.  This recipe is so good!!  It came from Cooking Light October 2010. 

INGREDIENTS
2 tablespoons olive oil
1 onion, chopped (I used half a bag of frozen)
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 pound ground sirloin
8 cups chopped eggplant (about 1 1/2 pounds or 2 eggplants)
1 tablespoon minced garlic
1 tablespoon tomato paste
Dash of Italian Seasoning
1/2 cup red wine
1 (28-ounce) can whole tomatoes, undrained
1 tablespoon red wine vinegar
10 ounce uncooked whole-wheat fettuccine
1 tablespoon kosher salt
1/4 cup fresh basil leaves, sliced

DIRECTIONS
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, dash of Italian Seasoning, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes or pasta sauce; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.
2. Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.