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1.
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Prepare gnocchi according to the package directions or according to your homemade gnocchi recipe.
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Check out the related blog link for my own recipe.
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When fully cooked, add pasta to a lightly greased 9x13 oven-safe baking dish.
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Set aside.
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2.
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Preheat a large skillet over medium-high heat.
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Add enough olive oil to cover the bottom of the pan in a thin layer and heat until the oil shimmers.
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Add diced eggplant and saute until cubes are golden and cooked, but not mushy, stirring frequently.
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Add salt and pepper generously.
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Remove eggplant from the skillet and set aside.
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3.
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Add another teaspoon of olive oil into the skillet and heat it.
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Then add the garlic cloves and crushed red pepper flakes.
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Cook garlic until golden on all sides.
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Lower heat to medium and then add diced onions, plus a small pinch of salt.
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Cook until onions are translucent.
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Do not brown.
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Add tomatoes, mashing them slightly with a wooden spoon or potato masher.
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Then add basil.
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Bring to a boil and then reduce heat.
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Simmer for 5-10 minutes, until tomatoes have broken down and no longer appear whole.
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Salt and pepper to taste.
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4.
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Preheat oven to 350 F. Add cooked eggplant, tomato mixture, spinach, and most of the mozzarella to the gnocchi and stir to combine.
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Dot the top of the mixture with the remaining mozzarella.
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Bake for 10 minutes, or until mozzarella has just melted.
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Allow to cool briefly and serve.
