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“I roast the veggies while the pasta cooks, making this a quick dish.” This meal-in-one blends rustic comfort with fresh flavors. Trisha Kruse - Eagle, Idaho
Nutritional Facts 1-1/2 cups equals 395 calories, 10 g fat (3 g saturated fat), 36 mg cholesterol, 378 mg sodium, 56 g carbohydrate, 5 g fiber, 22 g protein.
Originally published as Eggplant Zucchini Bolognese in Simple & Delicious July/August 2009, p56
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Oct. 18, 2011 by stephanieann1983
I really enjoyed the recipe. It was the first time I had made anything with eggplant before so it was an experiment for me. My boyfriend liked it as well. He said that the eggplant and cheese tastes mixing together was very interesting to him.
Reviewed on Sep. 21, 2011 by eli05
Did not like this at all, no one in my family did
Reviewed on Sep. 08, 2011 by Eiremic
This was a crowd pleaser. When I went for left overs the next day I discovered my adult daughter loved it so much she took what little bit of leftovers there were home.
Reviewed on Aug. 27, 2011 by JCV4
A great recipe to help use up the summer produce. I added a bit more garlic and some basil, too. Thanks!
Reviewed on Aug. 11, 2011 by CHERYLAK
This recipe has a lot of good ingredients on its own but I added fresh basil and after 20 minutes,topped it with 8 oz. of shredded cheddar and baked until browned, about 10-15 mintues more.
Reviewed on Aug. 11, 2011 by chrissteve
I have made this twice and I really like it just the way it is, but I gave it to a friend who substituted grilled chicken and his family said they preferred it with chicken.
Reviewed on Aug. 11, 2011 by DarkestDay
Fast and tastey.
Reviewed on Aug. 10, 2011 by tkdgal
this was okay--the baked veggies by themselves were wonderful--but, I think it must have been the sauce I didn't care for--spaghetti sauce would have probably been better, thanks
Reviewed on Apr. 18, 2011 by CatherineTR
I made this tonight for my family. I did not have yellow squash so made it with more zucchini and eggplant. They all loved it, even my daughter who doesnt like to eat veggies! She ate it all and asked for more! This is definitely going into the "make again" box!
Reviewed on Feb. 16, 2011 by sjohnson32
This was so good and I loved the veggies !!!
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