 Hi, I'm Suzy from Just Crumbs and I am an ambassador for Produce Made Simple and today we're going to be making my version of a plant-based bolognese sauce and we'll be featuring Ontario grown onions and mushrooms as well as greenhouse ground tomatoes. Using mushrooms gives this sauce the hearty texture you'd expect from a meat dish. A boost of flavor comes through with onions and the fresh tomatoes. We've used white mushrooms but you can use any that you like. With a sharp knife, finely mince your mushrooms, walnuts, onion and garlic. You can also use a food processor if you have one. Add about two tablespoons of oil to the skillet. Turn the stove top on to medium heat. Once oil is heated, add the prepared ingredients and stir in oregano, salt and pepper. Continue to stir occasionally while cooking mushroom and walnut mixture for about five minutes or until mushrooms and walnuts are beginning to brown. You want the moisture to be cooked off from the mushrooms. While the mushroom and walnut mixture is cooking, preheat your oven to 400. Now slather some olive oil on the cut side of the eggplants and put them cut side down on a baking tray and roast until golden or about 15 to 20 minutes. Once the mushroom mixture is done, add the tomatoes and cook for about five minutes. You are aiming to warm the tomatoes through but maintain some freshness. Then add the olives and stir to incorporate the mixture. Remove your pan from heat. Place the eggplants, cut side up on a platter and top with the mixture. Drizzle with some remaining olive oil and serve. We've served this on roasted eggplants but it's also delicious on pasta, zoodles, baked potatoes or toasty bread. I think this is a great plant-based dish because of the hardiness of the eggplant and the mushrooms and the vibrancy and flavors of the local onions and tomatoes. So please like, comment and subscribe for more Proudest Made Simple. See ya!