Aubergine And Portobello Lasagnas, Roasted Tomato Vinaigrette Recipe

• 1 lb plum tomatoes quartered
• 1 1/2 c. coarsely-minced fennel bulb
• 1 Tbsp. extra virgin olive oil Nonstick vegetable oil spray
• 4 lrg Japanese aubergines trimmed, each cut lengthwise into four 1/3"-thk slices
• 3 med portobello mushrooms stems trimmed, and caps sliced
• 1 Tbsp. rice vinegar Salt to taste Freshly-grnd black pepper to taste
• 3 c. spinach leaves rinsed
• 4 x thin slices low-fat mozzarella cheese
• 2 x roasted red bell peppers from jar liquid removed, and cut into 1/2"-wide strips
• 8 lrg basil leaves

Directions