Recipe by cookCol
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.
Top Review by bad kitty 1116
I was so impressed by this easy, different, healthy and delicious meal! I , too, added red wine to my sauce. I used more vegetables thanks to the reviews. I used a big eggplant and 2 zucchinis and used 4 cloves minced garlic. I also seasoned the beef while browning it with Emeril's Essence, pepper and Worcestershire sauce. I made the sauce first and let it simmer while the vegetables were roasting so the flavors blended together more in the sauce. Garnished it with fresh basil and we couldn't stop eating it! Columbus Foodie is right, the vegetables are the best part. This is big flavor in a small amount of time-10 stars!
- 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
Directions See How It's Made
- 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.