Lyzzie'S Baked Vegetarian Pasta

• 1 medium to large eggplant peeled and chopped in to strips
• 8 roma tomatos cut in half and then each half quartered
• 3 assorted bell peppers thinly sliced
• 2 pints baby portebella mushrooms stems, and caps cut in halves
• 2 small to medium zuchinni peeled and chopped
• 1 large onion peeled and chopped
• 2 26 ounce jars burgandy wine marinara sauce
• 1 cup of you favorite red wine or merlot
• 1/2 cup extra virgin olive oil
• 2 cups mozzerella shredded
• 1 lb pasta of your choice
• ground sea salt & pepper to taste

1. Preheat oven to 400 degrees
2. Fill a large pot 3/4 full of water for boiling noodles. Put it on the back burner to heat.
3. Heat another large pot with 1/4 c. olive oil saute onion, bell pepper & zuchinni set aside
4. put remaining 1/4 olive oil in pot and saute eggplant and mushrooms put in a large bowl with other saute`d vegtables add chopped tomato's & mix.
5. simmer marinara sauce in a large sauce pan add merlot
6. boil noodle's 1/3 of the directed minutes and drain
7. Add saute`d vegtables to sauce
8. get out a roasting pan (a cassarole dish will not be large enough) spread 1/3 of sauce mixtre on the bottom of the pan.
9. pour in drained noodles
10. add remaining sauce and cover with mozzerella cheese
11. Bake in oven for 20-25 mins
12. pull out let set for 5mins and serve

roma, bell peppers, mushrooms stems, zuchinni, onion, sauce, favorite red wine, extra virgin olive oil, mozzerella, pasta, ground sea salt

Taken from www.epicurious.com/recipes/member/views/lyzzies-baked-vegetarian-pasta-1266978 (may not work)