Recipe - Baked Ziti With Roasted Vegetables

1 pound Eggplant; cut in 1" cubes
1 lg Red onion; cut in 1" cubes
2 Yellow peppers; chopped
1 tablespoon Olive oil
One half teaspoon Salt

TOMATO SAUCE
1 teaspoon Olive oil
1 cup Onions; finely chopped
2 teaspoon Garlic; minced
One fourth teaspoon Crushed red pepper
One fourth teaspoon Fennel seed; crushed
28 ounce Tomatoes, canned; crushed
One fourth teaspoon Salt
One half teaspoon Fresh ground pepper
One fourth teaspoon Sugar
1 pn Thyme
2 tablespoon Fresh parsley; chopped
16 ounce Ziti pasta; 1 package
10 ounce Spinach; chopped
1 cup Mozzarella cheese, lowfat;
shredded

1. 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. 2. Make sauce: Heat oil in saucepan. Add onions and cook
covered over mediumlow 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. 3. Reduce oven heat to 400F. Toss ziti with vegetables, sauce and
spinach in bowl. Spread in shallow 3quart baking dish. Sprinkle mozzarella
over top. Bake 20 minutes or until bubbly.
Recipe By : Ladies' Home Journal Jan. 1995

Posted to MCRecipe Digest V1 #244

Date: Tue, 15 Oct 1996 04:10:02 +0000

From: Patti McCoy pattiwillmccoy@postoffice.worldnet.att.net