Cannelloni with Eggplant and Spinach

Ingredients

Cannelloni:

• 1 eggplant
• 1/2 cup olive oil
• 8 oz. spinach
• 2 garlic cloves, crushed
• 1 tsp. ground cumin
• 1 1/4 cups chopped mushrooms
• 12 cannelloni tubes
• Salt and pepper

Tomato Sauce:

• 1 tbsp. olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 28 oz. canned chopped tomatoes
• 1 tsp. sugar
• 2 tbsp. chopped fresh basil
• 2 oz. mozzarella

Directions

1. Cut eggplant into small dice. Heat oil in a skillet. Add eggplant and cook over low-medium heat, stirring frequently, for 2-3 minutes.
2. Reduce heat and add spinach, garlic, cumin, and mushrooms. Season to taste with salt and pepper and cook, stirring constantly, for 2-3 minutes.
3. Spoon the mixture into the cannelloni tubes and arrange in a casserole in a single layer.
4. To prepare sauce, heat the olive oil in a pan and cook the onion and garlic for 1 minute. Add the tomatoes, sugar, and basil, and bring to a boil. Reduce heat and simmer gently for 5 minutes. Spoon the sauce over cannelloni tubes.
5. Arrange sliced mozzarella on top of the sauce and cook in a preheated oven at 375 degrees for about 30 minutes, or until cheese is bubbling and golden brown. Serve immediately.