Gochujang Pasta

Dice all your veggies then start by browning your garlic and onion. Then add in the red pepper, celery, carrot, and eggplant. Sauté until the pan starts to brown then deglaze with white wine. Let the wine simmer away then add in gochujang and tomato paste, letting it brown again. Deglaze again with white wine and a little soy sauce. In the meantime, place your noodles into boiling water to cook. Add cooked noodles into the veggie sauce, with 1/4 cup of pasta/noodle water. Toss until well combined then serve with parmesan and dill.