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.