Eggplant Zucchini Bolognese |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
o 1 (16 ounce) packages penne pasta
o 1 small eggplants, peeled and cut into 1-inch pieces
o 1 medium zucchini, cut into 1/4-inch slices
o 1 medium summer squash, cut into 1/4-inch slices
o 1 cup chopped onions
o 2 tablespoons olive oil
o 2 teaspoons minced garlic
o 1 teaspoon salt
o 1/2 teaspoon pepper
o 1 lb lean ground beef
o 1 (28 ounce) cans tomato puree
o 1 tablespoon italian seasoning
o 1 tablespoon brown sugar
o 8 teaspoons grated parmesan cheese
Directions
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.
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