- 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)
- 1 can (28 ounces) tomato puree
- 1 tablespoon Italian seasoning
- 1 tablespoon brown sugar
- 8 teaspoons grated Parmesan cheese
- 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Eggplant Zucchini Bolognese
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"I was so impressed with how this tasted--and I followed the recipe exactly as it was written. Blew away my expectations. The roasted veggies could be a side dish all on their own with any meal. Will definitely be making this again and again!"
"My family loved it. I roasted roma tomatoes with balsamic vinegar, basil, salt and pepper on a sheet tray in the oven with the veggies. Put it into the blender for Tomato puree. I also roasted the veggies longer because we like soft veggies."
"I was looking for a new zucchini recipe amd came across this. It came out delicious and was easy. I have a feeling it will make great leftovers too."
"A great recipe that used a lot of garden fresh veggies from my grandma's garden. Will definitely make this again. I used group turkey instead of beef."
"Just loved this recipe, however, altered it a bit. Family is not that into the zucchini. I added, in addition to the ground beef, Perri Sausage, or any other brand of sausage, you may like. I used Hot Sausage, browned with the hamburg, or you can bake it ahead of time, and cut into small bite sizes. Also, found that the Italian Seasoning, was WAY WAY to Heavy, and over whelmed the entire Dish. I would ad HALF the amount, next time I make this. This is a fast meal to make for last minute get togethers, served with a fresh Salad and Garlic Bread! Yummy, Yummy, Yummy!"