Baked Gnocchi with Tomatoes, Spinach and Eggplant

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