EGGPLANT ZUCCHINI BOLOGNESE
By joanmarie
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
- XEnhance the Flavor With Johnsonville Italian Sausage.
- 1 can (28 ounces) tomato puree
- 1 tablespoon Italian seasoning
- 1 tablespoon brown sugar
- 8 teaspoons grated Parmesan cheese
Details
Preparation time 30mins
Cooking time 20mins
Adapted from TASTEOFHOME.COM
Preparation
Step 1
•Cook pasta according to package directions.
•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.
•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. Yield: 8 servings.
Nutritional Facts: 1-1/2 cups equals 395 calories, 10 g fat (3 g saturated fat), 36 mg cholesterol, 378 mg sodium, 56 g carbohydrate, 5 g fiber, 22 g protein.
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