Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         eggplant -- cut in 1" cubes
   1      large         red onion -- cut in 1" cubes
   2                    yellow peppers -- chopped
   1      tablespoon    olive oil
     1/2  teaspoon      salt
                        -----tomato sauce-----
   1      teaspoon      olive oil
   1      cup           onions -- finely chopped
   2      teaspoons     garlic -- minced
     1/4  teaspoon      crushed red pepper
     1/4  teaspoon      fennel seed -- crushed
  28      ounces        tomatoes -- canned, crushed
     1/4  teaspoon      salt
     1/2  teaspoon      fresh ground pepper
     1/4  teaspoon      sugar
   1      pinch         thyme
   2      tablespoons   fresh parsley -- chopped
  16      ounces        ziti pasta -- 1 package
  10      ounces        spinach -- chopped
   1      cup           mozzarella cheese -- lowfat, shredded

Preparation:

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.