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

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4.5 35 37
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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 cup: 395 calories, 10g fat (3g saturated fat), 36mg cholesterol, 378mg sodium, 56g carbohydrate (9g sugars, 5g fiber), 22g 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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rmbarr059 User ID: 4046105 232573
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!"

cgraber1123 User ID: 8305543 223441
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."

aug2295 User ID: 4631582 184765
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."

TravelBug1984 User ID: 5939583 98574
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."

Sailorlady52 User ID: 5580376 181544
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!"

murrworm88 User ID: 1697209 163694
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!!"

angela32 User ID: 3084463 163693
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."

gurlgonebonkers User ID: 7049657 163691
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."

Sager User ID: 2995972 182944
Reviewed Sep. 23, 2012

"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. :-)"

Sager User ID: 2995972 180664
Reviewed Sep. 23, 2012

"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."

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