INGREDIENTS
Sauce Ingredients
1 teaspoon extra-virgin olive oil
1 cup onions, finely chopped
2 teaspoons garlic, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon fennel seed
2 pounds tomatoes, crushed
salt and pepper, to taste
1/4 teaspoon organic sugar
1 pinch thyme
2 tablespoons fresh parsley
Roasting Ingredients
1 pound eggplant, cut into 1" cubes
1 large red onion, cut into 1 inch cubes
2 yellow peppers, quartered
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
16 ounces rigatoni pasta, cooked (gluten free options include: brown rice pastas, quinoa pastas, corn pastas, and more)
1 bunch fresh spinach, chopped
1 cup non-dairy cheese, optional
INSTRUCTIONS
1 Heat oven to 450F. Toss eggplant, red onion, peppers, oil, and salt in a small baking dish. Roast altogether for 30 minutes, stirring once or twice until vegetables begin to brown.
2 While vegetables are roasting, make the sauce. Heat oil in a saucepan. Add onions and cook covered over medium-low heat for 10 minutes. Stir in garlic, red pepper, and fennel seed--cook 30 seconds. Add tomatoes, salt, pepper, sugar, and thyme. Bring to a boil, reduce heat and simmer 15 minutes. Stir in parsley (makes 3 cups).
3 Reduce oven heat to 400F. Toss ziti pasta with vegetables, sauce, spinach, and cheese in a bowl. Spread in shallow 3-quart baking dish and bake 20 minutes or until bubbly.
Enjoy!
Ready in about 50 minutes
Makes 6 servings
Originally from here
Recipe Adapted From: Vegan Coach
Photo By: http://bakedbree.com/
