Celebrity chef Bobby Flay believes his new cookbook, “Bobby at Home,” is his most important to date, because it’s a collection of his favorite recipes, the ones he is likely to serve family and friends.

The book, written with Stephanie Banyas and Sally Jackson (Clarkson Potter, $32.50), reflects a different style from what Flay is know for as a restaurateur and host or star of 14 Food Network TV shows.

He says people often seem surprised to learn that he cooks to relax. “At home, it’s a pace that’s steady but focused, and where the food is always abundant and served family-style,” he writes in the book’s introduction.

Flay says this meatless main dish is hearty enough to please meat lovers as well as vegetarians. His pasta of choice is tortiglioni (similar to rigatoni but larger and with deeper, spiral grooves), but he says rigatoni and fettuccine would also work well.

Eggplant Bolognese

By Bobby Flay

6 baby eggplants, or 1 large globe eggplant

1/2 cup olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1 large Spanish onion, finely diced

2 medium carrots, finely diced

1 small celery stalk, finely diced

4 garlic cloves, chopped to a paste and mashed with 1/4 teaspoon kosher salt, using side of knife

1/4 to 1/2 teaspoon chili flakes, depending on how spicy you like it

1 cup dry red wine

2 (28-ounce) cans plum tomatoes, with their juices

1 teaspoon sugar

1/4 cup chopped fresh basil leaves

2 tablespoons finely chopped fresh oregano

Heat oven to 350 degrees.

Peel half of skin from eggplants in 1-inch sections (so eggplant looks striped). Slice each eggplant crosswise into 1/2-inch-thick rounds and dice each round into 1/2-inch pieces.

Heat 3 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add half the eggplant, season with salt and pepper, and cook, stirring continuously, until eggplant takes on some color and becomes soft, about 5 minutes.

Spread eggplant on a baking sheet in an even layer.

Add 3 tablespoons oil to pan and repeat with the remaining eggplant.

Transfer baking sheet to oven and bake until very soft, turning once, about 15 minutes. Remove; let cool.

Heat remaining 2 tablespoons oil in a Dutch oven over high. Add onion, carrots and celery; cook, stirring often, until soft, about 5 minutes.

Add garlic; cook 30 seconds. Add chili flakes; cook 30 seconds more.

Stir in wine and bring to a boil. Cook until liquid has completely reduced, about 5 minutes.

Add tomatoes with their juices and sugar; bring to a boil. Reduce heat to medium and cook until tomatoes begin to soften and break down, about 15 minutes.

Using a potato masher, coarsely mash tomatoes and cook, stirring occasionally, until sauce has thickened, about 20 minutes more.

Fold eggplant, basil and oregano into sauce. Taste and season with salt and pepper. Serve immediately with tortiglioni (or another favorite pasta). Or let cool to room temperature and refrigerate in an airtight container up to 3 days or in the freezer up to 1 month. Serves 4 to 6.

Nutritional information unavailable.