Roasting the eggplant and peppers limits the fat in this veggie-filled comfort meal, while red pepper flakes add a spicy touch to the sauce.
- 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
In a 15 x 10 x 1-inch 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 to 45 minutes or until edges of peppers begin to brown, stirring every 10 minutes.
Meanwhile, in a saucepan, sauté 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-quart 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 to 15 minutes longer or until heated through and cheese is melted.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
nutrition information per serving
230 calories; 5g total fat; 5mg cholesterol; 497mg sodium; 40g carbohydrates; 4g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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