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Eggplant Zucchini Bolognese

Eggplant Zucchini Bolognese

1 package (16 oz) penne pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into ¼-inch slices
1 medium yellow summer squash, cut into ¼-inch slices
1 cup chopped onion
2 tbsp olive oil
2 tsp minced garlic
1 tsp salt
½ tsp pepper
1 lb lean ground beef (90% lean)
1 can (28 oz) tomato puree
1 tbsp Italian seasoning
1 tbsp brown sugar
8 tsp grated Parmesan cheese

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 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
1-½ cups: 395 calories, 10g fat (3g saturated fat), 36mg cholesterol, 378mg sodium, 56g carbohydrate (9g sugars, 5g fiber), 22g protein.
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