Eggplant Zucchini Bolognese

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 378.5
  • Total Fat: 9.5 g
  • Cholesterol: 42.5 mg
  • Sodium: 420.5 mg
  • Total Carbs: 58.2 g
  • Dietary Fiber: 9.5 g
  • Protein: 21.1 g

View full nutritional breakdown of Eggplant Zucchini Bolognese calories by ingredient
Submitted by:


Simple & Delicious July/August 2009 pg. 56 Simple & Delicious July/August 2009 pg. 56
Number of Servings: 8


    1 (16 oz.) pkg whole wheat penne pasta
    1 sm/md eggplant, peeled and cut into 1 in. pieces
    2 medium zucchini cut into 1 in pieces
    2 medium summer squash cut into 1 in pieces
    1 cup chopped onion
    2 Tbsp olive oil
    3 cloves garlic minced
    1 tsp. salt
    1/2 tsp. pepper
    1 lb lean ground turkey
    1 can (29 oz) tomato puree
    1 Tbsp Italian seasoning
    1 Tbsp brown sugar
    1/4 cup grated parmesan cheese


Cook pasta accoding 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 baking pan coated with cooking spray. Bake at 425 for 20-25 min or until tender.

Meanwhile, in a large skillet , cook beef over medium heat until no longer pink; drain if needed. Stir in the tomato puree, Italian seasoning and brown sugar. Brain pasta; stir in tomato mixture and roasted veggies. Sprinkle with cheese.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user UTAHNATALIE.

Rate This Recipe