Eggplant Bolognese

Ingredients

• 1 Cup dry red wine
• 1 medium-sized onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 medium-sized eggplant (about 1 pound), peeled and chopped
• 12 Ounces button or cremini mushrooms, chopped
• 2 Teaspoons chopped rosemary
• 3 Tablespoons no-salt-added tomato paste
• One 28-ounce can no-salt-added crushed or diced tomatoes
• 1 1/2 Cup low-sodium vegetable broth
• 1/4 Teaspoon freshly ground black pepper
• 2/3 Cups plain unsweetened almond milk
• 3 Tablespoons chopped basil
• 1 Pound whole-wheat or other whole-grain pasta

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