Vegan Baked Ziti with Roasted Vegetable

1 lb. eggplant, peeled or not, cut into 1" cubes
1 large red onion, cut into 1" cubes
2 yellow peppers, large pieces
1 Tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
16 oz. ziti pasta, cooked
1 bunch fresh spinach, chopped
1 cup non-dairy cheese, Mozzarella, grated (I like Follow Your Heart)

Sauce:
1 teaspoon extra-virgin olive oil
1 cup onions, fine chopped
2 teaspoons garlic, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon fennel seed
2 pounds tomatoes, crushed
Sea salt and freshly ground pepper, to taste
1/4 teaspoon organic sugar
1 pinch thyme
2 Tablespoon fresh parsley

Heat oven to 450F. Toss eggplant, red onion, peppers, oil and salt in small baking dish. Roast 30 minutes, stirring once or twice until vegetables begin to brown.

For the sauce, heat oil in saucepan. Add onions and cook covered over med-low heat 10 minutes. Stir in garlic, red pepper and fennel seed; cook 30 seconds. Add tomatoes, salt, pepper, sugar and thyme. Bring to boil, reduce heat and simmer 15 minutes. Stir in parsley.

Reduce oven heat to 400F. Toss ziti pasta with vegetables, sauce, spinach and cheese in bowl. Spread in shallow 3-quart baking dish. Bake 20 minutes or until bubbly.

From Vegan Coach