Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Eggplant -- cut in 1" cubes
1 lg Red onion -- cut in 1"
Cubes
2 Yellow peppers -- chopped
1 tb Olive oil
1/2 ts Salt
TOMATO SAUCE-----
1 ts Olive oil
1 c Onions -- finely chopped
2 ts Garlic -- minced
1/4 ts Crushed red pepper
1/4 ts Fennel seed -- crushed
28 oz Tomatoes, canned -- crushed
1/4 ts Salt
1/2 ts Fresh ground pepper
1/4 ts Sugar
pn Thyme
2 tb Fresh parsley -- chopped
16 oz Ziti pasta -- 1 package
10 oz Spinach -- chopped
1 c 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
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.

3. 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.

Recipe By : Ladies' Home Journal - Jan. 1995

Browse by categories