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

Eggplant Zucchini Bolognese Recipe

Read Reviews (33)
4.56 33
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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

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)
  • 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.

Directions

  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

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.

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

Reviews for Eggplant Zucchini Bolognese(33)

AVERAGE RATING
   (34)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (9)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
Reviewed Aug. 10, 2013

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!!

MY REVIEW
Reviewed Jun. 10, 2013

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.

MY REVIEW
Reviewed Dec. 27, 2012

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.

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