Ingredient:

• 2 tablespoons olive oil
• 1 medium eggplant, chopped (about 6 cups)
• 4 large tomatoes, seeded and coarsely chopped
• 1 small onion, chopped
• 1/4 cup shredded carrot
• 5 garlic cloves, crushed
• 1 carton (32 ounces) chicken or vegetable broth
• 1 can (29 ounces) tomato puree
• 1 piece Parmigiano-Reggiano rind
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Hot cooked pasta
• Grated Parmesan cheese, optional