Ingredients
1 pound eggplant, peeled and cut into 1-inch cubes1 large red onion, cut into 1-inch pieces2 medium sweet yellow peppers, cut into 1-inch pieces1 tablespoon olive oil1/2 teaspoon saltSAUCE:1-1/2 cups chopped onions2 teaspoons olive oil6 garlic cloves, minced1/2 teaspoon crushed red pepper flakes1/2 teaspoon fennel seed, crushed1 can (28 ounces) crushed tomatoes1 can (14-1/2 ounces) diced tomatoes, undrained1/4 cup minced fresh parsley1-1/4 teaspoons salt1/2 teaspoon pepper1/4 teaspoon sugar1/8 teaspoon dried thyme1 package (16 ounces) ziti or other small tube pasta4 cups chopped fresh spinach1 cup shredded part-skim mozzarella cheese
Preparation
In a 15x10x1-in. baking pan coated with cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400° 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° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
