Eggplant Zucchini Bolognese - cooking recipe

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

Preparation

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.