Wash and slice an eggplant, sprinkle the slices with a little salt to remove the bitterish. Mince the half onion and fry in a little oil, when it’s browned add the eggplant cut into cubes. Fry some minutes and then add salt and pepper.
Clean celery, onion, carrots and parsley. Mince all finely with a grinder or mezzaluna knife. Fry all in olive oil for about 10 minutes. Add the meat, salt and pepper in a generous amount, and sauté about 5 minutes, then add a glass of red wine and let evaporate. Cook over low heat for another 10 minutes.