EGGPLANT ZUCCHINI BOLOGNESE

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Eggplant Zucchini Bolognese image

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.

Provided by cookCol

Categories     Penne

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 (16 ounce) package penne pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium 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 lb lean ground beef
1 (28 ounce) can tomato puree
1 tablespoon italian seasoning
1 tablespoon brown sugar
8 teaspoons grated parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • 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.
  • Bake in a preheated 425 oven for 20-25 min 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.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #vegetables     #pasta-rice-and-grains     #penne

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