Eggplant And Portobello (Lasagnas) With Roasted Tomato Vinai 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 eggplants, trimmed, each cut lengthwise into four
• 1/3 x Inch-thick slices
• 3 med Portobello mushrooms, stems trimmed, caps sliced
• 1 Tbsp. Rice vinegar
• 3 c. Spinach leaves, rinsed
• 4 x Thin slices low-fat mozzarella cheese
• 2 x Roasted red bell peppers from jar, liquid removed, cut into 1/2-inch-wide strips
• 8 lrg Basil leaves

Directions