An Eggplant Lasgne

Take two eggplants slice into slices and bake in a moderate oven brushed with olive oil.

Meanwhile in a saucepan/frypan
Heat some olive oil and saute
1 finely chopped brown onion
2 diced capsicum
1 jar pasta sauce
6 crushed and chopped garlic cloves
2 grated carrots
4 grated zucchini

Add 1 400gms can of chopped tomatoes

When the eggplant has browned remove from oven and in a baking dish
Place a bottom layer of eggplant
Add the contents of the  pan and spread out
Top with the remaining eggplant

Cover with bechamel sauce and a generous sprinkling of grated cheese.

Return to the oven and cook until cheese is melted.