Eggplant Zucchini Bolognese Recipes

EGGPLANT BOLOGNESE

Eggplant Bolognese image

Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!

Provided by Cindy Anschutz Barbieri

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup olive oil, divided
3 links pork sausage, casings removed
½ pound ground beef
2 pounds eggplant, peeled and chopped
1 small yellow onion, chopped
3 cloves garlic, minced
1 ½ teaspoons sea salt
¾ teaspoon freshly ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 (28 ounce) can crushed tomatoes
1 (12 ounce) can petite diced tomatoes
1 teaspoon dried parsley
1 teaspoon dried oregano
1 ½ teaspoons dried basil

Steps:

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 17.7 g, Fiber 7.8 g, Protein 14.1 g, SaturatedFat 4.5 g, Sodium 839.6 mg, Sugar 9.4 g

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.

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