Eggplant Zucchini Bolognese Recipe

Eggplant Zucchini Bolognese Recipe photo by Taste of Home

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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

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Eggplant Zucchini Bolognese Recipe

Prep: 30 min. Cook: 20 min.

Yield: 8 Servings

30 20 50

Ingredients

1 package (16 ounces) penne pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 cup chopped onion
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 can (28 ounces) tomato puree
1 tablespoon Italian seasoning
1 tablespoon brown sugar
8 teaspoons grated Parmesan cheese

Directions

Cook pasta according to package directions.
In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.

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