Eggplant Zucchini Bolognese |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âI roast the veggies while the pasta cooks, making this a quick dish.â This meal-in-one blends rustic comfort with fresh flavors. Trisha Kruse - Eagle, Idaho 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 ground beef |
1 can (28 ounces) tomato puree |
1 tablespoon italian seasoning |
1 tablespoon brown sugar |
8 teaspoons grated parmesan cheese |
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.
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