Using lots of finely processed vegetables gives this Keto Vegetarian Bolognese a chunky texture, with a rich tomato sauce.
Either finely dice, or food process the cauliflower, eggplant and mushrooms until in small chunks.
In a large, deep frying pan, heat the olive oil over medium heat and add the onion and garlic. Saute for 2 minutes until fragrant.
Add the processed vegetables and saute for 6 - 7 minutes until beginning to soften and lightly caramelise.
Add the red wine and stir through for 3 - 4 minutes until almost completely absorbed.
Add all remaining ingredients (excluding grated cheese and zucchini to serve) and combine thoroughly.
Reduce heat to low, simmer for 15 - 20 minutes. Taste for seasoning. Continue simmering until thickened to your liking and eggplant has softened.