Here, eggplant stands in for the pasta.

Sauce
3 tablespoons olive oil
1 large onion, chopped
3/4 cup chopped celery
1 large carrot, peeled, chopped
1/4 cup chopped garlic
1/2 cup dry red wine
1 28-ounce can crushed tomatoes with added puree
1 cup chicken stock or canned low-salt chicken broth
1 cup chopped fresh basil (from about 2 large bunches)
Manicotti
1 pound fresh or whole-milk ricotta cheese
1 cup grated Asiago cheese* (about 3 ounces)
3/4 cup chopped fresh baby spinach
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 large egg

2 medium eggplants, unpeeled, each cut lengthwise into eight 1/3-inch-thick slices
1/4 cup (about) olive oil

1/4 cup freshly grated Parmesan cheese

For sauce:
Heat oil in heavy large saucepan over medium-high heat. Add onion, celery,
carrot, and garlic; saut� until tender, about 8 minutes.
Add wine and cook 3 minutes. Add crushed tomatoes, stock, and basil; bring to boil.
Reduce heat; cover and simmer 30 minutes to blend flavors.
Season with salt and pepper. Cool. For manicotti:
Place ricotta cheese in strainer set over large bowl.
Let stand until excess liquid drains from cheese, about 2 hours.
Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne.
Season to taste with salt and pepper. Mix in egg.

Preheat oven to 350�F. Oil 2 large baking sheets.
Brush both sides of eggplant slices with olive oil; arrange on prepared sheets.
Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes.
Cool on sheets.

Place 1 eggplant slice on work surface. Place scant 2 tablespoons ricotta
mixture near narrower end of eggplant slice. Roll up, enclosing filling.
Repeat with remaining eggplant slices and filling.

Spread half of sauce over bottom of 13x9x2-inch glass baking dish.
Arrange eggplant manicotti in single layer atop sauce. Spoon remaining sauce over.
(Manicotti can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350�F. Bake manicotti until heated through, about 20 minutes.
Sprinkle with Parmesan cheese and serve.

* Available at specialty foods stores and some supermarkets.

Makes 8 servings.