Cut the eggplant into dice of about 1/2 cm.

Peel the carrot and grate it.

Peel the onions and finely chop.

Cut the celery stick into very small pieces.

Heat 2 tbsp. oil in a large pan, then brown the aubergines 4 to 5 min on high heat. Reserve.

Heat the rest of the oil in the same pan, then fry the grated carrot, onions and celery for 3 to 4 minutes over high heat.

Add diced eggplant, mix well.

Add broth and bring to a simmer, then simmer for about 10 minutes over low heat.

Add the oregano, salt and pepper. Keep warm.

Meanwhile, cook spaghetti al dente according to package directions.

Finely chop the parsley (reserve some leaves for the service)

Then add the parsley in the Bolognese vegetable sauce.

Drain the spaghetti, then serve immediately with the sauce and sprinkle with a few parsley leaves.