Eggplant Lasagne

Ingredients

2 medium sized eggplants thinly sliced
1 zucchini, finely diced
2 cloves of garlic

1 carrot grated

2 handfulls of spinach

1 small onion diced

1 red capsicum finely diced

1/2 punnet of tomatoes
2 tsp of oregano
2 tsp of basil

drizzle of olive oil for eggplants

2 Organic tins of tomatoes

1 tub of organic tomatoe paste

1 bowl on buffelo mozerella

1 bowl of goats feta  cheese

Parmesan on top


Method


Drizzle eggplant with olive oil and gently grill till soft.
Set aside to cool down.
In a small pot heat onions and garlic and add the rest of the vegetables and herbs and simmer for about 5 mins, add the tins of tomatoes and tomato paste. Cook for about 20 minutes till you have a thick sauce.
Set aside and let it cool down slightly.
Layer the eggplant on the bottom of an oven proof tray, pour the sauce over the top and add the cheese layer. Repeat the process till the mixture is finished.
Sprinkle spinach, fresh basil and parmesan on top.
Bake till golden brown.