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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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Eggplant Zucchini Bolognese

Eggplant Zucchini Bolognese

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(11-20) of 29 reviews

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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.

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