Eggplant Zucchini Bolognese
Per serving
This is a good way to use fresh veggies...from the July/Aug '09 Simple and Delicious. I did add a little red wine to the cooked ground beef and let it cook off a little before I added the puree, and I also let the sauce simmer for a little while to marry the flavors.
Ingredients
8 serv.- (16 ounce) package penne pasta↗1
- small eggplant, peeled and cut into 1-inch pieces↗1
- medium zucchini, cut into 1/4-inch slices1
- medium summer squash, cut into 1/4-inch slices↗1
- cup chopped onion1
- tablespoons olive oil↗2
- teaspoons minced garlic2
- teaspoon salt↗1
- teaspoon pepper↗1⁄2
- lb lean ground beef↗1
- (28 ounce) can tomato puree↗1
- tablespoon italian seasoning↗1
- tablespoon brown sugar↗1
- teaspoons grated parmesan cheese8
Step-by-step instructions
- 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 15x10" baking pans coated with cooking spray.
- 3
Bake in a preheated 425 oven for 20-25 min or until tender.
- 4
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
- 5
Stir in the tomato puree, Italian seasoning and brown sugar.
- 6
Drain pasta; stir in tomato mixture and roasted vegetables.
- 7
Sprinkle with cheese.
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