Eggplant Zucchini Bolognese Recipe

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. :-)

Reviewed on Sep. 23, 2012 by Sager

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.

Reviewed on Sep. 23, 2012 by Sager

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.

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 !!!

Reviewed on Sep. 27, 2010 by TheChristmasLady

no thank you, not really exciting

Reviewed on Sep. 06, 2010 by AnnKup

Delicious! My husband loved it!

Reviewed on Aug. 24, 2010 by dmgiblin

Loved, loved, loved this. Super simple and delicious. I even prepped the veggies before work and stored in the fridge. Then just added to the sauce to heat up while the pasta was still cooking. Definite keeper.

Reviewed on Aug. 24, 2010 by blessedmomof5

Great taste! The vegies are great all by themselves.

Reviewed on Aug. 15, 2010 by sewnaner

Love it

Reviewed on Aug. 15, 2010 by asnunez

We don't eat meat so I used TVP (Textured Vegetable Protein) in place of the beef. Fantastic!!!

Reviewed on May. 13, 2010 by jamerbuddy

Yummy!!! I used turkey instead and it turned out great!

Reviewed on Apr. 28, 2010 by abacoamom

Eggplant is one of my most favorite veggies. Neither of my teens will eat it, but they did with this one because they didn't know it was there. My kind of recipe!

Reviewed on Mar. 28, 2010 by pastiepie

I used ground turkey instead of beef and everyone loved it.

Reviewed on Jan. 18, 2010 by badkitty

This was delicious and we had seconds! I couldn't stop eating it! What a wonderful, easy and different recipe.I added red wine to the sauce and used a big eggplant and 2 zucchini-the vegetables are the best part!

Reviewed on Dec. 23, 2009 by terri4468

Loved this dish. Even our picky teens ate seconds. Will do this meal again.

Reviewed on Jul. 30, 2009 by Gabrielle Schroader

Yummy! I don't normally cook eggplant, so this was a great recipe to get me and my husband to try it.

Reviewed on Jul. 09, 2009 by kaybeealaska

This is a wonderful dish that even my veggie snubbing husband loves!