Eggplant Zucchini Bolognese

Ingredients

• 16 ounces penne pasta 
• 1 small eggplant peeled cut into 1-inch pieces
• 1 medium zucchini cut into 1/4-inch slices
• 1 medium to 3 sized squashes yellow cut into 1/4-inch slices
• 1 cup onion chopped
• 2 tablespoons olive oil 
• 2 teaspoons garlic minced
• 1 teaspoon salt 
• 0.5 teaspoon pepper 
• 1 pound ground beef 90% lean ( )
• 28 ounces canned tomatoes canned
• 1 tablespoon seasoning italian
• 1 tablespoon brown sugar 
• 1 tablespoon brown sugar 
• 8 teaspoons parmesan cheese grated

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Cook pasta according to package directions.
2. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper.
3. Transfer to two 15x10x1-in. baking pans coated with cooking spray.
4. Bake at 425° for 20-25 minutes or until tender.
5. Meanwhile, in a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
6. Drain pasta; stir in tomato mixture and roasted vegetables.
7. Sprinkle with cheese.