EGGPLANT ZUCCHINI BOLOGNESE

By sarey

Ingredients

• 1 # PENNED PASTA
• 1 SMALL EGGPLANT, PEELED AND CUT INTO 1 INCH PCS
• 1 MEDIUM ZUCCHINI CUT INTO 1/4 INCH SLICES
• 1 MEDIUM YELLOW SQUASH, 1/4 INCH SLICES
• 1 C CHOPPED ONION
• 2 T OLIVE OIL
• 2 t MINCED GARLIC
• 1 t SALT
• 1/2 t PEPPER
• 1 # GROUND BEEF
• 1 T ITALIAN SEASONING
• 1 T BROWN SUGAR
• 8 t GRATED PARMESAN CHEESE

Preparation

Step 1

COOK PASTA. IN A LARGE BOWL, COMBINE THE EGGPLANT, ZUCCHINI, SQUASH, ONION, OIL, GARLIC, SALT AND PEPPER. TRANSFER TO TWO 9X13 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.