INGREDIENTS:

 1 lb dry pasta (rotelli works well)
 2 cups marinara sauce (homemade or jar)
 minced garlic to taste
 olive oil to taste
 1-2 cups shredded mozzarella
 1/4 cup Parmesan (optional)
 1 box frozen spinach, thawed or 2 cups roasted eggplant 
 (see note)

PREPARATION:

1. Cook pasta until al dente (~7-8 min), drain and place in large bowl. 
2. While pasta is cooking, warm sauce and veggies (I used the microwave). 
3. Place drained pasta in a large bowl, add some olive oil and garlic and mix. 
4. Add rest of ingredients except cheeses. 
5. Add mozzarella and mix, sprinkle Parmesan on top.The cheese will melt a little from the heat of the other ingredients, but if you want it warmer, microwave the whole thing.


Roasted Eggplant: Slice 1-2 globe eggplants 3/4 inch thick, brush with olive oil, and bake in oven 30-60 min until soft and done. If you prefer cooked garlic, spread minced garlic on eggplants before baking. Chop eggplant into large cubes and freeze in 1-2 cup amounts.
 

These amounts are approximate, as I don't usually measure. Adjust the amounts of sauce, etc to suit your taste.