Eggplant Zucchini Bolognese Recipe
Eggplant Zucchini Bolognese Recipe
- 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
- 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.
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.
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!"
"After reading the reviews, I opted to make a few adjustments. You can mix & match as you like. Last night, I roasted a big sweet onion, eggplant, zucchini, summer squash, and sliced mushrooms. For my sauce, I just had 2 cans of diced italian style tomatoes (14.5oz ea.) and 1 can of tomato sauce on hand. I left out the brown sugar and added a bit of italian seasoning. Oh- we are big italian sausage lovers so that it was I used. Big fans of this recipe!!"
"We really liked this. I didn't have any puree on hand, so I used marinara sauce in it's place. I also added more garlic and used whole wheat pasta."
"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."
"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. :-)"
"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."
"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."
"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......"
"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."
"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."
"Did not like this at all, no one in my family did"
"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."
"A great recipe to help use up the summer produce. I added a bit more garlic and some basil, too. Thanks!"
"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."
"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."
"Fast and tastey."
"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"
"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!"
"This was so good and I loved the veggies !!!"
"no thank you, not really exciting"
"Delicious! My husband loved it!"
"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."
"Great taste! The vegies are great all by themselves."
"We don't eat meat so I used TVP (Textured Vegetable Protein) in place of the beef. Fantastic!!!"
"Yummy!!! I used turkey instead and it turned out great!"
"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!"
"I used ground turkey instead of beef and everyone loved it."
"Loved this dish. Even our picky teens ate seconds. Will do this meal again."
"Yummy! I don't normally cook eggplant, so this was a great recipe to get me and my husband to try it."
"This is a wonderful dish that even my veggie snubbing husband loves!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.