Eggplant Bolognese

Name: 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