Eggplant Zucchini Bolognese

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

1/2 teaspoon garlic powder

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

1.Cook pasta according to package directions.

2.In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, garlic powder, 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.

Nutrition Facts: 1-1/2 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.

3.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.

4.Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. or sour cream.


Yield: 8 servings.

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