INGREDIENTS
2
large eggplants, peeled and sliced lenghwise
2 tbsp
water
2
medium red bell pepper
1
medium onion, coarsely chopped
1 cup
chopped carrots
1/2 cup
chopped celery
4 cloves
garlic, chopped
8 oz
baby spinach
1 tbsp
no-salt seasoning
2 cups
low-sodium pasta sauce
6 oz
non-dairy mozzarella-type cheese