Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Eggplant Bolognese 3.0 (157) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 21, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Servings: 8 Mike Ugliarolo of Scarsdale, New York sends us this family-friendly dinner—pasta and bolognese—with sauteed eggplant, pepper, onion, and zucchini. Ingredients 8 tablespoons olive oil 1 large eggplant (about 1 pound), peeled and cut into ½-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 ¼-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) Directions In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside. Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes. Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes. Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper. Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan. Rate it Print