Wrap the aubergine in foil and roast at 180°C/350°F/gas mark 4 for 40-45 minutes.
Dice the onion, carrots and celery very finely and fry in oil until soft. Add rosemary, garlic and half of the basil and cook for 2-3 minutes. Add the red wine and reduce the heat until all the liquid is nearly gone. Set aside to rest.
Dice all the mushrooms very finely and cook until browned and all liquid is gone. Add the vegetable mix and tomatoes.
Remove the aubergine from the oven and remove the flesh. Chop this very finely until it becomes a purée and stir everything well.
Reduce the heat to low, cover but leave the lid ajar. Simmer for 1 hour and check the seasoning.
Add the remaining basil and garnish with parsley.
Add to a pizza base and cook as required, or use as a pasta sauce.