Sicilian Vegetable Lasagna

Photo by Steve Hunter
Ingredients
- ¾ cup pitted and chopped imported black olives
- 2-½ lb. fresh mozzarella cheese, sliced as thinly as possible
- 1 large onion, very finely chopped
- Four 28-oz. cans tomatoes, drained, seeded and chopped (already diced is fine)
- ½ cup capers, rinsed, chopped if large
- 1 lb. instant (no-boil) lasagna noodles
- Chopped fresh flat-leaf parsley, for garnish
- + 12 more ingredients
-
- 1 cup water
- 1/3 cup finely chopped fresh flat-leaf parsley
- 6 yellow or red bell peppers
- 6 cloves garlic, finely chopped
- ¾ cup pitted and chopped imported green olives
- 3 eggplant (about 1-½ lb. each), peeled and sliced crosswise 3/8 inch thick
- 16 anchovy fillets (preferably salt-packed), rinsed
- Olive oil for roasting the eggplant
- ¼ cup extra-virgin olive oil; more as needed
- Salt and freshly ground black pepper to taste
- 2-¼ cups freshly grated Parmigiano-Reggiano
- 2 Tbs. dried oregano
Char the bell peppers over a gas flame, on a grill, or under the broiler until the skins are blackened all over. Seal the peppers in a bag or a bowl to steam for 10 minutes. Peel, seed, and chop the peppers. Heat the 1/4 cup of olive oil in a deep, heavybased pot over medium-high heat. Add the o...
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