Sicilian Vegetable Lasagna

Ingredients

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

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