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Home Recipes Dishes & Beverages Pasta Dishes

Eggplant Zucchini Bolognese

Name: Eggplant Zucchini Bolognese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings.
Cuisine: Europe, Italian
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

32 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 20 min.

Makes

8 servings

Updated: Mar. 18, 2023

I roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho

Eggplant Zucchini Bolognese Recipe photo by Taste of Home

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

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 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
Meanwhile, in a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

Nutrition Facts

1-1/2 cups: 395 calories, 10g fat (3g saturated fat), 36mg cholesterol, 378mg sodium, 56g carbohydrate (9g sugars, 5g fiber), 22g protein.

Eggplant Zucchini Bolognese

Ingredients

Directions

Nutrition Facts

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