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Eggplant Zucchini Bolognese

  • Donald Reed
  • Jan 11, 2021
  • 0 Comment

To kick up a notch another great recipe here we are going to suggest you substitute  our Italian Seasonings from our collection of gourmet herbs, spices and seasonings; Italian Olive Garlic and GoGo Garlic.

This is from Trisha Kruse of Eagle, Idaho, posted in A Taste of Home. Here we have made it, substituting some of our gourmet seasonings. Turned out great...


  • 1 package (16 ounces) penne pasta
  • 1 small eggplant, peeled and cut into 1-inch pieces
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 1 cup chopped onion
  • 3 capfuls of Strawberry Tree Farms GoGo Garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1 can (28 ounces) tomato puree
  • 1 tablespoon Strawberry Tree Farms Italian Olive Garlic seasoning
  • 1 tablespoon brown sugar
  • 8 teaspoons grated Parmesan cheese


  1. Cook pasta according to package directions.(like Trish, roast the veggies while the pasta cooks, makes it a quick dish).
  2. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender
  3. 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.
  4. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.


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