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
pinch thyme
2 tablespoons fresh parsley -- chopped

16 ounces ziti pasta -- 1 package
10 ounces spinach -- chopped
1 cup mozzarella cheese, lowfat -- shredded

1. Heat oven to 450°F. 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 parsley. Makes 3 cups.

3. Reduce oven heat to 400°F. 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.