| 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>
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