Mediterranean Vegetable Lasagne (serves 6)

• Heat the oven to 240C, 475F or Gas Mark 9.
• Prepare the aubergine & courgettes ahead of time by cutting them into 1 inch dice, leaving the skins on. Toss them in about 1 dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them to one side for about an hour, so that some of the bitter juices drain out.
• Next squeeze out any juices left, and dry the aubergine and courgettes thoroughly in a clean cloth.
• Now arrange the tomatoes, aubergine, courgettes, pepper and onion in the roasting tin. Sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt & pepper.
• Then place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
• Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated parmesan.
• When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers.
• Turn the oven down to 180C, 350F or Gas Mark 4.
• Now into the baking dish pour one-quarter of the sauce, followed by one-third of the vegetable mixture.
• Then sprinkle in a third of the mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce, then sprinkle the remaining tablespoon of grated parmesan over the top.
• Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.