3 red peppers

2 eggplants

Salt and pepper

About 4 cups (1 litre) tomato sauce, homemade or store-bought

9 lasagna noodles, cooked

1/2 cup (125 ml) fresh basil, chopped (approximately)

6 1/2 oz (200 g) mozzarella, sliced

With the rack in the highest position, preheat the oven’s broiler.

Cut the peppers in half, remove the seeds and place them on a baking sheet, skin side up. Roast the peppers under the broiler until the skin blackens. Place the peppers in an airtight container and let cool. Peel and set aside.

Preheat the oven to 180 °C (350 °F).

Prick the eggplants with a fork and place on a baking sheet. Bake for about 1 hour. Let them cool and cut in half lengthwise. With a spoon, remove the flesh and purée it in the blender or with a potato masher. Season with salt and pepper. Set aside.

To assemble the lasagna, cover the bottom of a 28 x 18-cm (11 x 7-inch) baking dish with half of the tomato sauce. Place 3 noodles over sauce. Top with the peppers and basil. Place 3 more noodles and line with the eggplant caviar. Cover with the last three noodles and spoon the remaining sauce. Sprinkle with the cheese.

Bake for about 20 minutes. Brown under the broiler. Let stand for 5 minutes before serving.

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