Best 2 Eggplant Zucchini Bolognese Recipes

**Experience a Flavorful Fusion: Eggplant and Zucchini Bolognese - A Culinary Symphony**

Embark on a culinary adventure with our delectable Eggplant and Zucchini Bolognese, a symphony of flavors that combines the richness of traditional Bolognese sauce with the vibrant freshness of eggplant and zucchini. This innovative twist on the classic Italian dish offers a delightful balance of textures and flavors, sure to tantalize your taste buds. Our recipe collection features three variations of this tantalizing dish: a classic Eggplant Bolognese, a refreshing Zucchini Bolognese, and a harmonious blend of both vegetables in the Eggplant and Zucchini Bolognese. Each variation promises a unique culinary experience, catering to diverse preferences and dietary needs. Whether you're a fan of hearty meat-based sauces or prefer a vegetarian alternative, our Eggplant and Zucchini Bolognese recipes are guaranteed to satisfy your cravings. Join us on this culinary journey as we explore the depths of flavor and discover the magic of this extraordinary dish.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT ZUCCHINI BOLOGNESE

Eggplant Zucchini Bolognese image

I roast the veggies while the pasta cooks, making this a quick dish. This meal in one blends rustic comfort with fresh flavors. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-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.

Nutrition Facts : Calories 395 calories, Fat 10g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 378mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.

EGGPLANT ZUCCHINI BOLOGNESE

Eggplant Zucchini Bolognese image

This is a good way to use fresh veggies...from the July/Aug '09 Simple and Delicious. I did add a little red wine to the cooked ground beef and let it cook off a little before I added the puree, and I also let the sauce simmer for a little while to marry the flavors.

Provided by cookCol

Categories Penne

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

Cook pasta according to package directions.
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.
Bake in a preheated 425 oven for 20-25 min 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.

Tips:

Choose firm, tender vegetables: Avoid eggplants and zucchinis that are bruised or have blemishes. Look for vegetables that are heavy for their size.
Cut the vegetables evenly: This will help them cook evenly. If the vegetables are cut too thick, they will take longer to cook and may not soften all the way through.
Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of sautéing. This will make them soggy and bland.
Cook the vegetables over medium heat: This will help them cook evenly without burning.
Season the vegetables well: Salt and pepper are essential, but you can also add other spices and herbs to taste. Some good options include garlic powder, onion powder, Italian seasoning, and red pepper flakes.
Add the sauce and simmer: Once the vegetables are cooked through, add the sauce and simmer for a few minutes to allow the flavors to meld.
Serve over pasta or rice: Eggplant and zucchini bolognese is a delicious and versatile dish that can be served over pasta, rice, or even polenta.

Conclusion:

Eggplant and zucchini bolognese is an easy and delicious vegetarian take on the classic Italian dish. It is packed with flavor and can be served over pasta, rice, or even polenta. With a few simple tips, you can make a delicious and satisfying eggplant and zucchini bolognese that the whole family will love.