Category: Vegetables

1 lb Eggplant, cut in 1" cubes

1 large Red onion, cut in 1" cubes

2 Yellow peppers, chopped

1 tbsp Olive oil

1/2 tsp Salt



TOMATO SAUCE



1 tsp Olive oil

1 cup Onions, finely chopped

2 tsp Garlic, minced

1/4 tsp Crushed red pepper

1/4 tsp Fennel seed, crushed

28 oz Tomatoes, canned, crushed

1/4 tsp Salt

1/2 tsp Fresh ground pepper

1/4 tsp Sugar

1 pinch Thyme

2 tbsp Fresh parsley, chopped

16 oz Ziti pasta, 1 package

10 oz 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 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



Posted to MC-Recipe Digest V1 #244



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



From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>