olive oil for saute
1 eggplant, diced
8 oz. fresh spinach leaves, chopped
1 C. mushroom, diced
2 cloves garlic
12 manicotti/canneloni shells
1 onion, diced
2 T. fresh basil, chopped
2 14 oz. cans diced tomatoes (Italian flavor adds some zip)
1 T. sugar
1 t. cumin
6 slices deli mozzarella cheese

Saute the eggplant for 2 or 3 minutes until softened. Add garlic, spinach and mushroom, cooking a few minutes more. Prepare the canneloni shells in a pot of water, but do not overcook. Take them out when they are still somewhat firm. Meanwhile in a medium saucepan, saute the onion and add the diced tomatoes, sugar and basil. Stuff the shells with the eggplant mixture, and place in a 13x9 baking pan. Cover with the tomato mixture and top with the slices of mozzarella. Bake at 375 degrees for 20-30 minutes until cheese is melted and mixture is bubbly. Serve with a green salad and breadsticks. Yum! We just had this for dinner this evening and my in-laws loved it.

(0)