Eggplant Zucchini Bolognese

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (16 ounce) package penne pasta
• 1 small eggplant, peeled and cut into 1-inch pieces
• 1 medium zucchini, cut into 1/4-inch slices
• 1 medium 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 lb lean ground beef
• 1 (28 ounce) can tomato puree
• 1 tablespoon italian seasoning
• 1 tablespoon brown sugar
• 8 teaspoons grated parmesan cheese

Recipe

• 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 15x10" baking pans coated with cooking spray.
• 3 bake in a preheated 425 oven for 20-25 min or until tender.
• 4 meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
• 5 stir in the tomato puree, italian seasoning and brown sugar.
• 6 drain pasta; stir in tomato mixture and roasted vegetables.
• 7 sprinkle with cheese.