Eggplant Zucchini Bolognese

8 Servings, Prep: 30 min. Cook: 20 min.

·         1 package (16 ounces) penne pasta

·         1 small eggplant, peeled and cut into 1-inch pieces (I substituted carrots)

·         1 medium zucchini, cut into 1/4-inch slices

·         1 medium yellow 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 pound lean ground beef (90% lean)

·         1 can (28 ounces) 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 15-in. x 10-in. x 1-in. baking pans 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 vegetables. Sprinkle with cheese. Yield: 8 servings.

© Taste of Home 2013