| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
|
Low-fat/low, Pasta, Vegetables, Cheese |
6 |
Servings |
INGREDIENTS
| 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 |
| 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 |
| 1 |
pn |
Thyme |
| 2 |
tb |
Fresh parsley; chopped |
| 16 |
oz |
Ziti pasta; 1 package |
| 10 |
oz |
Spinach; chopped |
| 1 |
c |
Mozzarella cheese, lowfat; shredded |
INSTRUCTIONS
TOMATO SAUCE
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>
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”