PREP: 45 minutes BAKE: 15 minutes OVEN: 400°F MAKES 6 to 8 servings
• 1 1-pound eggplant, peeled and cut into 1-inch chunks (about 6 cups)
• 1 large red onion, cut into thin wedges
• 11⁄2 cups coarsely chopped yellow and/or green sweet peppers (2 medium)
• 1 tablespoon olive oil
• 1⁄2 teaspoon salt
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1⁄2 teaspoon dried thyme, crushed
• 1⁄4 teaspoon fennel seeds, crushed
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon crushed red pepper
• 1 11-ounce can condensed tomato bisque
• 1 cup water
• 12 ounces dried cut ziti or rotini pasta (about 4 cups)
• 1 6-ounce package fresh baby spinach
• 1 cup shredded mozzarella cheese (4 ounces)
1 Preheat oven to 400°F. In an ungreased 3-quart rectangular baking dish combine eggplant, red onion, and sweet peppers. Drizzle with 1 tablespoon oil and sprinkle with salt; toss gently to coat. Roast for 30 to 35 minutes or until vegetables start to brown, stirring twice.
2 Meanwhile, in a small saucepan heat 1 teaspoon oil over medium heat. Add garlic, thyme, fennel seeds, black pepper, and crushed red pepper; cook and stir for 2 minutes. Stir in tomato bisque and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
3 Cook pasta according to package directions; drain. Return pasta to hot pan. Add roasted vegetables and soup mixture to cooked pasta, stirring to combine. Stir in spinach.
4 Transfer pasta mixture to the same baking dish. Sprinkle with cheese. Bake, uncovered, for 15 to 20 minutes or until heated through and cheese is melted.
PER SERVING: 382 cal., 8 g total fat (3 g sat. fat), 14 mg chol., 775 mg sodium, 63 g carb., 8 g fiber, 15 g pro.
