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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
With Johnsonville Italian Sausage.
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 Jun. 10, 2013 by angela32
We really liked this. I didn't have any puree on hand, so I used marinara sauce in it's place. I also added more garlic and used whole wheat pasta.
Reviewed on Dec. 27, 2012 by gurlgonebonkers
This was fantastic. I loved the roasted eggplant added to the dish. It was simple yet delicious. The only thing I changed up was the onion preparation. I sauteed them in olive oil and butter with a bit of salt. I put that in with the noodles and then used the saute pan to make the beef and prepare per recipe. I loved it as is, but my meat-loving other half would have preferred more meat. I could see adding sliced sausage to up the ante a bit.
Reviewed on Sep. 23, 2012 by Sager
H ere I go again...tomato sauce with the roasted cherry tomatoes.The way this review has gone for me I'm lucky that I didn't burn the house down trying to fix dinner tonight. :-)
Just finished writing a rating on this recipe. I need to clarify.I added 1/2 can of 8 ounce of tomato sauce with the roast.
Tonight we had this recipe for dinner. We thought it was terrific. I altered the recipe by throwing in a couple handfuls of roasted cherry tomatoes and tomato rather the tomato puree.
Reviewed on Jul. 29, 2012 by kkrausern
tweeked this for what i had on hand--one eggplant, 2 zucchini, red bell pepper, large onion and a box of grape tomatoes--roasted them all in the oven with 5 cloves of garlic (in the skin). did not use beef, went with 1/2 pound of italian sweet sausage and 1 box coarsly chopped mushrooms, sauteed after the meat. mixed it all (after squeezing out the garlic, of course) with large can crushed tomatoes and italina seasonings, and stirred in a pound of cooked penne. garnished with fresh basil and oregano. i believe this will be in the menu in heaven, it tastes and smells so wonderful......
Reviewed on Jul. 27, 2012 by catawampus
I thought this was a good recipe. The roasting definitely helps to concentrate the flavors of the vegetables and get rid of most of the water. I used diced tomatoes in place of the puree and thought the chucks of tomatoes were a nice touch. One thing to note is that in my experience, you should always use a good quality tomato puree. My personal favorite is Muir Glen. You really can taste a difference.
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.
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