The transition from summer to autumn is more than just a seasonal solstice change in my house. Those of you who love Autumn best of all the seasons know exactly what I'm talking about. It's a feeling. And it runs DEEP. It's in the air, it's in the colors, and it's in the food!

It's the season I love the most when it comes to cooking. The switch from August to September is my hard line in the sand (pun intended), and I start to make the change without waiting for the official date. This meal is one of my go-to's for that change, and it follows all the things I just spoke about: the smell in the air while you're cooking this meal will transition you into the time of year; the layers of burgundy, auburn, orange, and purple colors on the plate bring about the the genuine acknowledgment that this meal goes along with the transformation; and once you taste it, YOU KNOW FALL HAS ARRIVED!

This meal is perfect for Sunday Supper, Meatless Monday, the vegetarian or plant-based eater(s) in your life, or for any time while the season is in place! Though I put it over low-carb pasta, it is hearty enough to eat without it.

This does require just a smidge more work than the usual recipes I like to post, but it is worth every bit of it. TRUST ME!

Eat every bite slowly, knowing the season will pass quickly, and enjoy the blessings of the seaon you're in!

EGGPLANT LENTIL BOLOGNESE

1 large purple eggplant

extra virgin olive oil (evoo)

1 large onion, diced small

4 stalks celery, diced small

4 carrots, diced small

8 oz pkg mushrooms, diced small

4 cloves garlic, minced

1 can tomato paste

2 tsp garlic powder

3 tbs fresh oregano, minced

3 tbs fresh basil, minced

3 cups cabernet (2 for the recipe, 1 for you to drink whilest cooking!)

1- 28 oz can petite diced tomatoes

1 pkg lentils, cooked

sea salt, to taste

pepper, to taste

Rub the eggplant lightly with evoo just enough to coat it in a thin layer. Wrap it in foil tightly and place in a preheated 375-degree oven. Bake until very tender, about an hour. Cook lentils according to instructions, draining any excess liquid left over. Place eggplant and lentils aside to cool. On a medium-high flame, heat a large, heavy saucepan (I use my cast iron Dutch oven!) for about a minute. Pour enough evoo to cover the bottom and let it warm about fifteen seconds. Add your veggies, a sprinkle of sea salt and pepper, and stir. Brown the vegetables until caramelized and soft, about ten minutes, stirring about every two minutes or so. Add in the garlic powder and the fresh herbs, stir, and cook another minute or so.
Add the tomato paste, stir, and let cook another minute or so (see notes). Stir in 2 cups wine, diced tomatoes and stir. Change your heat to low, and cook about five minutes. While this is cooking, remove your cooled eggplant from the foil and scrape the insides from the skin onto a cutting board. Mash with a fork. Carefully add your eggplant and lentils to the pot, sea salt and pepper to taste, and continue to cook another ten minutes, allowing the sauce to thicken and marry. Serve over pasta, if desired, and especially serve with a side of cabernet baby bella mushrooms and onions.

NOTES: when you add the tomato paste and stir, it may seem as though it is sticking to the bottom of the pan. This is great! Once you pour in the wine, scrape the bottom of the pan with a wooden spoon and get all that flavor into the sauce!

CABERBET BABY BELLAS & ONIONS

extra virgin olive oil (evoo)

2 large onion (purple, if you want that depth of Autumn color!), cut in half and sliced

3- 8 oz pkgs baby bella mushrooms, sliced

1 tsp garlic powder

2 cups cabernet

sea salt, to taste

pepper, to taste

Heat a large, heavy pan (I use my cast iron!), on medium-high heat until it smokes slightly. Pour in about 2 tbs of evoo, and add your sliced onion. Stir the onion, evening it out and let sit for about two minutes, or until you see the bottom starting to brown, then stir again. Add your garlic powder and stir again. Let sit another two minutes or so, add another 3 tbs evoo to the pan, then add your mushrooms and stir again, evening out the mushrooms and onions. Stir about every two minutes, until the onions and mushrooms have a beautiful caramel color. Add a half cup of wine and let cook until all the wine is reduced and absorbed by the mushrooms and onions. Do this over again, a half cup at a time until all the wine has been used and is completely absorbed by the mushrooms and onions, and the mixture seems a bit creamy. Add your salt and pepper, stir, (see notes). Serve with eggplant lentil bolognese!

NOTES: do not salt until you are almost ready to serve, as the salt will draw out liquid from the mushrooms and you will end up with a pan full of brown water instead of purple creamy goodness!