Makes 4 portions
1 tablespoon oil, olive
1 no onions, fresh
1 no capsicum, green, fresh (green bell pepper)
880 g tomatoes, fresh
120 ml wine, white
2 tablespoons paste, tomatoes
1 teaspoon oregano, fresh
2 g eggplant, fresh (aubergine), large size, sliced
200 ml oil, olive, for basting
250 g pasta, lasagne, cooked
1 no sausage, pepperoni, thinly sliced
120 g olives, black, sliced
500 g cheese, mozzarella, grated
Heat the oil and saute the onions and pepper until softened. Add the tomatoes, wine, paste and oregano and simmer uncovered for 15 minutes until reduced and thickened.
Brush the eggplant slices with oil and grill on both sides until golden brown.
Arrange 2 layers of lasagne sheets, eggplant, tomato sauce, salami, olives and mozzarella in a baking dish, and finish with a layer of lasagne, sauce mozzarella. Bake at 200C for 45 minutes until golden brown and cooked through.
Allow to stand for 15 minutes before serving cut into square.