Eggplant Zucchini Bolognese
- Ready In:
- 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
- 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.
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Loved the roasted veggies! I used ground turkey instead of beef, and fresh oregano and basil from the garden. As others suggested, I added Emeril's Essence to the browned meat, along with the crushed tomatoes, increased the garlic, added red wine & Worcestershire, and then let the meat sauce simmer while the pasta cooked. There are many variations depending upon what vegetables you have on hand, and I look forward to trying this recipe again soon.
Excellent recipe! Here's what I changed (and all worked out great):<br/>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!
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!