Roasted Vegetable Ziti Bake
INGREDIENTS
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1 pound eggplant, peeled and cut into 1-inch cubes
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1 large red onion, cut into 1-inch pieces
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2 medium sweet yellow peppers, cut into 1-inch pieces
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1 tablespoon olive oil or canola oil
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1/2 teaspoon salt
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For the Sauce:
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1 1/2 cups chopped onions
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2 teaspoons olive oil or canola oil
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6 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon fennel seeds, crushed
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1 can (28 ounces) crushed tomatoes
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1 can (14 1/2 ounces) diced tomatoes, undrained
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1/4 cup minced fresh parsley
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1 1/4 teaspoons salt
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1/2 teaspoon pepper
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1/4 teaspoon sugar
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1/8 teaspoon dried thyme
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1 package (16 ounces) ziti or other small tube pasta
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4 cups chopped fresh spinach
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1 cup (4 ounces) shredded part-skim mozzarella cheese
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