Saturday, October 12, 2013

Eggplant Zucchini Bolognese

Eggplant Zucchini Bolognese Recipe















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

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