In a large stockpot, heat 4 tablespoons olive oil. Add the eggplant and cook, stirring, over medium heat for 5 minutes. Remove from the pan.
Add the remaining 2 tablespoons olive oil and heat. Add onion, bell pepper, zucchini and garlic. Cook for 7 minutes. Season to taste with salt and pepper.
Add ground beef and cook until cooked through, stirring often.
Add back in the eggplant as well as the tomatoes, tomato sauce, red wine, and herb of your choice. Adjust seasonings. Bring to a bubble. Reduce the heat. Cover and simmer for 25 minutes.
Serve over pasta, spaghetti squash, or polenta or use in recipes that call for bolognese.
To freeze: cool sauce completely. Wrap, label, and freeze in an airtight container.
Notes
Nutrition facts are based on 8 servings and using ground beef.