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Eggplant Zucchini Bolognese

 Eggplant Zucchini Bolognese
“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
8 ServingsPrep: 30 min. Cook: 20 min.

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 ground beef
    X
    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

2 of 2

Eggplant Zucchini Bolognese (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.