12 Servings

RECIPE INGREDIENTS

1 pound eggplant, peeled and cut into 1-inch cubes

1 large red onion, cut into 1-inch pieces

2 medium sweet yellow peppers, cut into 1-inch pieces

1 tablespoon olive oil or canola oil

1/2 teaspoon salt

For the Sauce:

1 1/2 cups chopped onions

2 teaspoons olive oil or canola oil

6 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon fennel seeds, crushed

1 can (28 ounces) crushed tomatoes

1 can (14 1/2 ounces) diced tomatoes, undrained

1/4 cup minced fresh parsley

1 1/4 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon sugar

1/8 teaspoon dried thyme

1 package (16 ounces) ziti or other small tube pasta

4 cups chopped fresh spinach

1 cup (4 ounces) shredded part-skim mozzarella cheese

RECIPE METHOD

In a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400 degrees F for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes.

Meanwhile, in a saucepan, saute onions in oil until tender. Add garlic, red pepper flakes and fennel; cook and stir for 1 minute. Add the tomatoes, parsley, salt, pepper, sugar and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

Cook pasta according to package directions; drain.

In two greased 2-qt. baking dishes, spread 1/2 cup sauce each. In each dish, layer a fourth of the pasta, a fourth of the roasted vegetables and 1/2 cup sauce. Top with 2 cups spinach and 1/2 cup sauce. Top with remaining roasted vegetables, pasta and sauce.

Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.