Baked Ziti With Roasted Vegetables

Recipe Ingredients

1 lb	454g / 16oz	Eggplant - cut in 1" cubes
1 lb	454g / 16oz	Red onion - cut in 1" cubes (large)
2		Yellow peppers - chopped
1 tablespoon	15ml	Olive oil
1/2 teaspoon	2.5ml	Salt
		Tomato Sauce
1 teaspoon	5ml	Olive oil
1 cup	62g / 2.2oz	Onions - finely chopped
2 teaspoons	10ml	Garlic - minced
1/4 teaspoon	1.3ml	Crushed red pepper
1/4 teaspoon	1.3ml	Fennel seed - crushed
28 oz	795g	Tomatoes - canned, crushed
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Fresh ground pepper
1/4 teaspoon	1.3ml	Sugar
1		Thyme
2 tablespoons	30ml	Fresh parsley - chopped
16 oz	454g	Ziti pasta - 1 package
10 oz	284g	Spinach - chopped
1 cup	146g / 5.1oz	Mozzarella cheese - lowfat, shredded

Recipe Instructions

Heat oven to 450F. Toss eggplant, red onion, peppers, oil, and salt in jellypoll pan. Roast 30 minutes, stirring once or twice, until vegetables begin to brown.

Make sauce: Heat oil in saucepan. Add onions and cook covered over medium-low heat 10 minutes. 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. Sitr in parsely. 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.

Source:
Ladies' Home Journal - Jan. 1995

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