Chef Nunzio's Pasta Al Forno Siciliano

1 pound pasta (Cavatappi if available)
2 pounds of ground meat (Equal parts of veal, beef and pork)
1 eggplant diced into ½ inch cubes
1/2 cup mozzarella, shredded
1/2 cup Pecorino Romano, grated
1 carrot
1 celery stalk
1/2 onion diced
3 cups home made tomato sauce
4 bay leaves
1/2 cup olive oil
1/2 cup red wine
1-tablespoon parsley
Salt and pepper to taste

In a large saucepan place 1/4 cup of olive oil, carrot, celery, and onion, sauté till the onion is translucent.

Over a high heat, add the ground meat and cook for 5 to8 minutes, stirring continuously. Add the bay leaves, and one cup of tomato sauce, cook over a low heat for one hour and set aside.

In a fry pan heat the remaining oil and sauté the eggplant over a high heat. Cook the pasta.

In a large bowl, max the pasta, eggplant, ground meat, 1/2 of the grated cheese, 1/2 of the mozzarella, parsley, and one cup of tomato sauce. Mix well and add salt and pepper to taste. Place the mixture in a baking pan.

Top off with the rest of the tomato sauce, grated cheese, and mozzarella.

Bake in a 350° F. oven for 20 minutes.