Sicilian Vegetable Lasagna

Sicilian Vegetable Lasagna
Photo by Steve Hunter


  • ¾ cup pitted and chopped imported black olives
  • Olive oil for roasting the eggplant
  • 2-½ lb. fresh mozzarella cheese, sliced as thinly as possible
  • 1 lb. instant (no-boil) lasagna noodles
  • Chopped fresh flat-leaf parsley, for garnish
  • 6 cloves garlic, finely chopped
  • 2 Tbs. dried oregano
  • + 12 more ingredients
    • 1 cup water
    • 3 eggplant (about 1-½ lb. each), peeled and sliced crosswise 3/8 inch thick
    • Salt and freshly ground black pepper to taste
    • ½ cup capers, rinsed, chopped if large
    • 1/3 cup finely chopped fresh flat-leaf parsley
    • ¼ cup extra-virgin olive oil; more as needed
    • ¾ cup pitted and chopped imported green olives
    • 6 yellow or red bell peppers
    • 1 large onion, very finely chopped
    • 16 anchovy fillets (preferably salt-packed), rinsed
    • Four 28-oz. cans tomatoes, drained, seeded and chopped (already diced is fine)
    • 2-¼ cups freshly grated Parmigiano-Reggiano

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...

View full recipe at Fine Cooking


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