Eggplant Zucchini Bolognese

This delicious and easy recipe is a great way to incorporate many different types of vegetables into one quick dish! It is from Taste of Home. To make it vegan we swapped out the ground beef for Boca crumbles. Although it says it serves 8, we fed 5 and still have half of it left over for lunch today! Enjoy. 

• Prep: 30 min. Cook: 20 min.
• Yield: 8 Servings

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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

• 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.

Nutritional Facts1-1/2 cups equals 395 calories, 10 g fat (3 g saturated fat), 36 mg cholesterol, 378 mg sodium, 56 g carbohydrate, 5 g fiber, 22 g protein.