Italian

Eggplant Zucchini Bolognese is for Dinner.

Eggplant Zucchini Bolognese takes 30 minutes to prepare.

Eggplant Zucchini Bolognese takes 20 minutes to cook.

Eggplant Zucchini Bolognese makes 24 servings.

The ingredients for Eggplant Zucchini Bolognese are:

1 package (16 oz) of penne or ziti pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 nedium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 cup chopped onion
2 tbls olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90%)
1 can (28 oz) tomato puree
2 tablespoon of you favorite Italian seasoning
8 teaspoon grated parmesan cheese
Optional: Additional can or jar of your favorite spaghetti sauce.

Here is how you make Eggplant Zucchini Bolognese:

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. baking pans coated with cooking spray. Bake at 425?F for 20-25 min.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 into tomato mixture and roasted vegetables. Sprinkle with parmesan and serve.Serving Size: makes 24 1-cup servingsNumber of Servings: 24Recipe submitted by SparkPeople user DANHENEHAN.

The nutritional information for Eggplant Zucchini Bolognese is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 165.8

• Total Fat: 6.5 g
• Cholesterol: 15.5 mg
• Sodium: 437.1 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 3.7 g
• Protein: 7.4 g

Eggplant Zucchini Bolognese is Italian cuisine.