Eggplant Zucchini Bolognese

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

1. Cook pasta according to package directions.
2. 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.
3. Bake in a preheated 425 oven for 20-25 min or until tender.
4. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
5. Stir in the tomato puree, Italian seasoning and brown sugar.
6. Drain pasta; stir in tomato mixture and roasted vegetables.
7. Sprinkle with cheese.