Spaghetti Eggplant Arrabbiata

What could you possibly have against a rich, warm, cheesy, saucy casserole spiced up with hot pepper, aromatic seeds, and garlic - with dollops of smooth Ricotta, melted cheese and caramelized vegetables throughout?  OK you don't like eggplant?  Understood - go to next blogpost below - there's a great chicken dish waiting for you.  You like buttery, sautéed eggplant and zucchini and a good 'Parmigiana'? Try this - a must.
1/2 lb spaghetti, snapped in half
1 eggplant, diced
1 zucchini, diced
1/2 purple Burmuda onion, sliced
1 jalapeño pepper, diced
1/2 tsp cumin seeds
1/2 tsp fennel seeds
3 cloves garlic, minced
1 generous cup ricotta cheese
1/2 cup Parmesan cheese, grated or shaved
1 cup grated mozzarella cheese
1 16-oz jar favorite Arrabbiata spaghetti sauce
1 tsp dried Italian herbs

Preheat oven to 375F.  Bring 2 quarts water to a boil in a medium pot, and add 1 Tbsp salt.  Stir in the spaghetti and cook until just al dente.

Meanwhile heat a glug of olive oil in a large non-stick pan. Toss in the eggplant, zucchini, onion, jalapeño, cumin and fennel. Cook over relatively high heat until the eggplant begins to brown nicely.  Add the garlic and cook another few minutes, until the veggies are soft and colored. Salt and pepper to taste.

Drain the pasta, return to the pot and toss with just a bit of olive oil. Pour half the sauce onto the bottom of an oiled 13x9-inch casserole.  Top with half the spaghetti.

Top the spaghetti with the eggplant mixture.  Nestle in the ricotta by single tablespoons, forming little islands.  Sprinkle on half the Parmesan cheese, then add the remaining spaghetti and sauce.  Finally, top with the mozzarella, the remaining Parmesan and the herbs.  Decorate with some fresh parsley.

Bake for about 45 minutes,or until bubbly and browned.  Serves 4.