Eggplant Zucchini Bolognese

• 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

1. Cook pasta according to package directions.
2. 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.
3. Bake in a preheated 425 oven for 20-25 min or until tender.
4. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
5. Stir in the tomato puree, Italian seasoning and brown sugar.
6. Drain pasta; stir in tomato mixture and roasted vegetables.
7. Sprinkle with cheese.

penne pasta, eggplant, zucchini, summer, onion, olive oil, garlic, salt, pepper, lean ground beef, tomato puree, italian seasoning, brown sugar, parmesan cheese

Taken from www.food.com/recipe/eggplant-zucchini-bolognese-377967 (may not work)