Ingredients:
1 pound eggplant; cut in 1 inch cubes
1 large red onion; cut in 1 inch cubes
2 yellow peppers; chopped
1 tablespoon olive oil
1/2 teaspoon salt
Tomato sauce
1 teaspoon olive oil
1 cup onions; finely chopped
2 teaspoons garlic; minced
1/4 teaspoon crushed red pepper
1/4 teaspoon fennel seed — crushed
28 ounces canned tomatoes, crushed
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon sugar
pinch thyme
2 tablespoons fresh parsley; chopped
16 ounces ziti pasta
10 ounces spinach; chopped
1 cup lowfat mozzarella cheese; shredded
Directions:
Heat oven to 450F. Toss eggplant, red onion, peppers, oil, nd salt in jellypoll pan. Roast 30 minutes, stirring once or twice, until vegetables begin to brown. Make sauce: Heat oil in saucepan. Add onions and cook covered over med- low heat 10 minutes. Stir in garlic, red pepper, and fennel; cook 30 seconds. Add tomatoes, salt, pepper, sugar, and thyme. Bring to boil, reduce heat and simmer 15 minutes.
Stir in parsley. Reduce oven heat to 400F. Toss ziti with vegetables, sauce and spinach in bowl. Spread in shallow 3-quart baking dish. Sprinkle mozzarella over top. Bake 20 minutes or until bubbly.
Yield: 6-8 Servings