Roasted Vegetable Ziti Bake

1 pound eggplant, peeled and cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
2 medium sweet yellow peppers, cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1/2 teaspoon salt

Sauce:
1-1/2 cups chopped onions
2 teaspoons extra virgin olive oil
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup minced fresh parsley
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1/8 teaspoon dried thyme
1 package (16 ounces) ziti or other small tube pasta
4 cups chopped fresh spinach
1 cup (4 ounces) shredded part-skim mozzarella cheese

In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400° for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes.

Meanwhile, in a saucepan, saute onions in oil until tender. Add garlic, red pepper flakes and fennel; cook and stir for 1 minute. Add the tomatoes, parsley, salt, pepper, sugar and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Cook pasta according to package directions; drain.

In two greased 2-qt. baking dishes, spread 1/2 cup sauce each. In each dish, layer a fourth of the pasta, a fourth of the roasted vegetables and 1/2 cup sauce. Top with 2 cups spinach and 1/2 cup sauce. Top with remaining roasted vegetables, pasta and sauce.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted. Makes 12 servings.