Dinner

Eggplant Zucchini Bolognese is for Dinner.

Eggplant Zucchini Bolognese takes several minutes to prepare.

Eggplant Zucchini Bolognese takes several minutes to cook.

Eggplant Zucchini Bolognese makes 8 servings.

The ingredients for Eggplant Zucchini Bolognese are:

1 (16 oz.) pkg whole wheat penne pasta
1 sm/md eggplant, peeled and cut into 1 in. pieces
2 medium zucchini cut into 1 in pieces
2 medium summer squash cut into 1 in pieces
1 cup chopped onion
2 Tbsp olive oil
3 cloves garlic minced
1 tsp. salt
1/2 tsp. pepper
1 lb lean ground turkey
1 can (29 oz) tomato puree
1 Tbsp Italian seasoning
1 Tbsp brown sugar
1/4 cup grated parmesan cheese

Here is how you make Eggplant Zucchini Bolognese:

Cook pasta accoding 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 baking pan coated with cooking spray. Bake at 425? for 20-25 min or until tender.Meanwhile, in a large skillet , cook beef over medium heat until no longer pink; drain if needed. Stir in the tomato puree, Italian seasoning and brown sugar. Brain pasta; stir in tomato mixture and roasted veggies. Sprinkle with cheese.Serves 8Number of Servings: 8Recipe submitted by SparkPeople user UTAHNATALIE.

The nutritional information for Eggplant Zucchini Bolognese is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 378.5

• Total Fat: 9.5 g
• Cholesterol: 42.5 mg
• Sodium: 420.5 mg
• Total Carbs: 58.2 g
• Dietary Fiber: 9.5 g
• Protein: 21.1 g