EGGPLANT ZUCCHINI BOLOGNESE

By sarey

Ingredients

• 1 PKG (16 OZ) PENNE PASTA
• 1 SMALL EGGPLANT, PEELED AND CUT INTO 1 INCH PCS
• 1 MEDIUM ZUCCHINI, CUT INTO 1/4 INCH SLICES
• 1 MEDIUM SUMMER 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 # LEAN GROUND BEEF
• 1 CAN (28 OZ) TOMATO PUREE
• 1 T ITALIAN SEASONING
• 1 T BROWN SUGAR
• 8 t GRATED PARMESAN CHEESE

Preparation

Step 1

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. IN A LARGE BOWL, COMBINE THE EGGPLANT, SQUASHES, ONION, OIL, GARLIC, SALT AND PEPPER. TRANSFER TO TWO, 10 X15 BAKING PAN 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 VEGGIES. SPRINKLE WITH CHEESE.