Eggplant Zucchini Bolognese

Unlike the Watermelon Gazpacho, I did actually prepare this recipe. We had it last night for dinner and let me tell you, it was yummy. Now, it's obviously not a true bolognese, but it does have quite a bit of meat in it like a traditional bolognese. A couple of notes: I used only 1 teaspoon of sugar versus 1 tablespoon. I don't like my tomato based sauces too sweet. Also, instead of following the directions, I cut my zucchini and squash in chunks like the eggplant. This is because I tend to jump right in without reading recipes all the way through. But no matter, it turned out fine. And last, I don't own any Italian seasoning, so I just threw in some dried oregano and basil.

The kids loved this and it's a great way to get some veggies in!

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
• 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.