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Eggplant Zucchini Bolognese

32 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Cook: 20 min.

Makes

8 servings

Updated: Jul. 26, 2024
I roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho
Eggplant Zucchini Bolognese
Eggplant Zucchini Bolognese Recipe photo by Taste of Home
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Ingredients

  • 1 package (16 ounces) penne pasta
  • 1 small eggplant, peeled and cut into 1-inch pieces
  • 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

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 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
  3. Meanwhile, in a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
  4. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

Nutrition Facts

1-1/2 cups: 395 calories, 10g fat (3g saturated fat), 36mg cholesterol, 378mg sodium, 56g carbohydrate (9g sugars, 5g fiber), 22g protein.