Preheat oven to 350 F. Line a baking sheet with parchment paper. Place the eggplant slices, drizzle 2 tbsp olive oil all over. Season with salt and fresh ground pepper. Bake in the oven for 15 min or so, until eggplant has a slight golden color. Don’t overbake! When ready, remove from oven and let them cool.
In a frying pan add 2-3 tbsp light olive oil. In high heat fry the potato slices for approximately 1-2 min, both sides. Remove slices and place in a paper towel to absorb extra oil.
Remove the light olive oil from the frying pan, wipe excess with a paper towel. Add 2 tbsp extra virgin olive oil. In medium heat, add the onions. season with a pinch of salt. After 2-3 min add the garlic. Stir well. Add the tomato paste. Season with another pinch of salt, fresh ground pepper and 1-2 pinch of dry oregano. Stir well. Add 1-2 pinches of chili flakes.Stir well.
Add the plant based meat. Break it to small pieces, just like you would do with ground beef. Mix everything well. Add the wine. Allow the wine to evaporate a little for 2-3 min. Remove from heat and set aside.