Eggplant Bolognese

Name: Eggplant Bolognese
Yield: servings:8
Ingredients: 8 tablespoons olive oil; 1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces; 1 medium onion, finely chopped; 1 green bell pepper (ribs and seeds removed), finely chopped; 1 zucchini (about 8 ounces), quartered lengthwise, sliced 1/4-inch-thick crosswise; 1 garlic clove, minced; Coarse salt and ground pepper; 1 pound ground beef chuck; 1 can (28 ounces) crushed tomatoes; 1 tablespoon dried oregano; 1 pound rigatoni or other short tubular pasta; Parmesan cheese, shaved (optional)

Eggplant Bolognese was pinched from <a href="http://shine.yahoo.com/food/recipes/eggplant-bolognese-318026-mslo.html" target="_blank">shine.yahoo.com.</a>

"Dial up the nutrition in a family-friendly dinner -- pasta and meat sauce -- with sauteed eggplant, pepper, onion, and zucchini...."

INGREDIENTS

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8 tablespoons olive oil

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1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces

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1 medium onion, finely chopped

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1 green bell pepper (ribs and seeds removed), finely chopped

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1 zucchini (about 8 ounces), quartered lengthwise, sliced 1/4-inch-thick crosswise

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1 garlic clove, minced

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Coarse salt and ground pepper

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1 pound ground beef chuck

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1 can (28 ounces) crushed tomatoes

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1 tablespoon dried oregano

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1 pound rigatoni or other short tubular pasta

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Parmesan cheese, shaved (optional)

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