This hearty veggie-forward main dish swaps pork and beef with grated eggplant and mushrooms for a robust, vegetable-based take on traditional pasta bolognese. That said, this is not the type of veggie dish that leaves one wanting, the eggplant and mushrooms develop a deeply rich flavor as the sauce simmers and thickens, delivering plenty of satisfying, umami goodness. Grating and squeezing out the liquid in the eggplant is an essential step, so don't try to shortcut it—otherwise, you’ll find yourself with a watery, slightly bitter sauce. To make the dish completely vegetarian, simply skip the Parmesan cheese. Serve family-style on a large platter for a stunning presentation.