Coat the eggplant with 1 tsp of olive oil and place in a cookie sheet, cut side down, in a 350-degree oven. Bake about 20-25 minutes or until the eggplant is tender and a knife slides easily into the middle. Set aside to cool.
In a food processor, combine the sundried tomatoes, garlic, olive oil, basil, pepper, red chili flakes and artichoke hearts. Add the eggplant after peeling off the skin. Process until you have a fairly smooth paste.
In a saucepan, warm a little olive oil. Add mushrooms, meatballs and about 1/2 cup white wine. Cook until the mushrooms and the meatballs turn brown, about 5 minutes.
Add the sundried tomato paste and the tomatoes and cook for another 5 minutes or until heated through. Add almond milk and mix thoroughly.
Cook the pasta according to package directions. Add the pasta to the sauce and turn to coat. Serve hot, garnished with a few capers.
I didn't have any fresh herbs on hand, but some chopped fresh basil or fresh parsley would go wonderfully with this sauce.
Hope you enjoy it.