Eggplant Zucchini Bolognese

By Janes_kitchen

Ingredients

• 1 pkg (16oz) penne pasta
• 1 sm. eggplant, peeled & cut into 1" pieces
• 1 med zucchini, cut into 1/4" slices
• 1 med yellow summer squash, cut into 1/4" slices
• 1 C chopped onion
• 2 TBL olive oil
• 2 tsp minced garlic
• 1 tsp salt
• 1/2 tsp pepper
• 1 LB grd. beef
• 1 can (28oz) tomato puree
• 1 TBL italian seasoning
• 1 TBL brown sugar
• 8 tsp grated parmesan cheese

Details

Servings 8

Preparation

Step 1

cook pasta according to pkg. directions
in lg. bowl, combine eggplant, zucchini, squash, onion, oil, garlic, S & P.
transfer to 2 15"x10"x1" baking pans coated w/ cooking spray
bake @425 for 20-25 min. or until tender

meanwhile, in lg. skillet, cook beef over med. heat until no longer pink
drain
stir in tomato puree, italian seasoning & brown sugar
drain pasta
stir in tomato mix. & roasted vegies
sprinkle w/ cheese