Eggplant Bolognese

This has become Brett's favorite spaghetti sauce. The name threw him off at first, but once he gave it a chance and realized that it was just a glorified spaghetti sauce he loved it. Because we like it so well I make two batches at once (in two separate pots) then let it cool and freeze it in smaller quantities. I think we usually get 5 or 6 dinners this way. We enjoyed a quick and easy dinner last night. Boil up some noodles, pull the sauce out of the freezer, heat, and eat!

Eggplant Bolognese
Source: Everyday Food

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)

1. 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.
2. 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.
3. Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
4. 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.
5. Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.