Creamy Tomato Eggplant Squash Pasta

The question I get asked most when I talk about loving to grow eggplants in containers is how to eat them.

Just like squash you end up with a lot of eggplant and there are only so many ways that you can eat them. But I LOVE growing eggplant so I have found more and more ways to eat it. In our house the girls a big fans of pasta, especially “red” pasta so if I can get the eggplants into a pasta dish it is a win for everyone.

So here it is:

Creamy Tomato Eggplant Squash Pasta

INGREDIENTS

1 1/2 Cup diced or shredded Eggplant

2 Small Zucchini Shredded

1 lb Ground Beef

3 Cloves Garlic

1/2 Medium Onion

1 14oz can Tomato Sauce

2 T Fresh Herbs Minced ( I used thyme, parsley and basil)

2 T Olive Oil

1 Cup Freshly Shredded Cheddar Cheese

3/4 Cup Heavy Cream

1lb Mini Shell Pasta

DIRECTIONS

Cook eggplant and zucchini in olive oil until they are well cooked down and soft. Drain any excess liquid.

Add in ground beef, onion and garlic (add more oil if needed) and cook with the vegetables until the ground beef is cooked through and the onions are translucent. Then add tomato sauce and herbs and simmer.

While the beef is cooking, cook your pasta according to the directions on the box.

Add cheese and cream and stir until the cheese has melted. Then drain your pasta and combine it with the sauce.

Serve hot! We like to add parmesan cheese on top. You can never have too much cheese :)