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    You are in: Home / Recipes / Eggplant Zucchini Bolognese Recipe
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    Eggplant Zucchini Bolognese

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 18, 2010

      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!

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    • on August 15, 2009

      This meal is very good! Following the advice of the previous rater, I too added a little wine to the beef. This makes ALOT of food! Very tasty and very healthy!

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    • on February 12, 2012

      Excellent recipe! Here's what I changed (and all worked out great):
      Used 2 zucchini instead of 1 zucchini and 1 summer squash, used 2 small eggplant, 1/2 pound fresh green beans, used total of 4 teaspoons garlic, used 13.75 oz box of whole wheat penne instead of 16 oz white, skipped the ground beef,used 28 oz crushed tomatoes instead of puree (not sure if this is the same or not?), and used about 3/4 cup of red wine. Instead of roasting the veggies, I cooked them in the frying pan over med heat for 20-25 min, stirring occasionally. I added the wine about half way through the veggie cooking time. A little trick I use with every tomato-base was to sprinkle in about 1/2 teaspoon of baking soda -- it neutralizes the acid without changing the flavor. I also mixed in some shredded mozzarella when I served it -- Yum!! I loved this recipe and will add it to my weekly recipes!

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    • on September 21, 2011

      I loved this recipe, but my DH thought it was just so-so. I didn't add the brown sugar and forgot the cheese. I would make it again the same way but will add more veggies next time. Mmmm!

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    • on July 23, 2009

      What a wonderful way to use fresh seasonal veggies from the farmers market. Loved the flavor of this - it was a real hit at my house! It would have been even better with more veggies - they were the best part.

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    Nutritional Facts for Eggplant Zucchini Bolognese

    Serving Size: 1 (358 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 418.4
     
    Calories from Fat 100
    24%
    Total Fat 11.2 g
    17%
    Saturated Fat 3.3 g
    16%
    Cholesterol 38.3 mg
    12%
    Sodium 388.4 mg
    16%
    Total Carbohydrate 63.5 g
    21%
    Dietary Fiber 11.3 g
    45%
    Sugars 10.1 g
    40%
    Protein 19.4 g
    38%

    The following items or measurements are not included:

    italian seasoning

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