Ingredients:
1 lb eggplants, cubed
1 large red onions, cubed
2 yellow peppers, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon olive oil
1 cup onions, finely chopped
2 teaspoons garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon crushed fennel seeds
28 ounces canned crushed tomatoes
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon sugar
1/4 teaspoon thyme
2 tablespoons parsley, chopped
1 (16 ounce) packages ziti pasta, cooked according to directions on package
1 (10 ounce) packages frozen chopped spinach, chopped
1 cup shredded mozzarella cheese
Directions:
Heat oven to 450F.
Toss eggplant, red onion, peppers, oil and salt in shallow pan.
Roast 30 minutes stirring once or twice until vegetables begin to brown.
Sauce: Heat oil in saucepan.
Add onions& cook covered over medium heat 10 min.
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.
Stirr in parsley.
Makes 3 cups.
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.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.