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Eggplant Zucchini Bolognese Recipe
Eggplant Zucchini Bolognese Recipe photo by Taste of Home

Eggplant Zucchini Bolognese Recipe

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4.5 35
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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
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES: 8 servings


  • 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

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.


  1. Cook pasta according to package directions.
  2. 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.
  3. 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.
  4. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.
Originally published as Eggplant Zucchini Bolognese in Simple & Delicious July/August 2009, p56

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Sep. 9, 2015

"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!"

Reviewed Mar. 23, 2015

"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."

Reviewed Jul. 24, 2014

"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."

Reviewed Oct. 13, 2013

"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."

Reviewed Aug. 27, 2013

"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!"

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