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
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 6|
|Calories from Fat: 57 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 66.6mg||20 %|
|Sodium 186.5mg||6 %|
|Potassium 1126.4mg||30 %|
|Total Carbohydrate 62.8g||18 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 55.8g|
|Protein 17.7g||25 %|
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Calories per serving: 366
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