Ingredients
- 1 cup dry red wine
1 medium onion, chopped
2 carrots, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 medium eggplant, peeled and chopped
1 chopped zucchini
2 teaspoons chopped fresh rosemary
3 Tbl can tomato paste
1 (28-ounce) can diced tomatoes
1 cups low-sodium vegetable broth
1 cup almond milk
3 tablespoons chopped fresh basil, divided
freshly ground black pepper to taste
salt to taste
Description
I Modified This From A Whole Foods Recipe. Original Recipe Calls For Mushrooms, Which I Don't Care For, So I Subbed Zucchini. Very Satisfying Meal When Served Over Spaghetti Squash Or Pasta.
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