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| 400 Gramm | Can of tomatoes |
| 1 | Aubergine (Eggplant) |
| 3 mittel | Courgettes (Zucchini) |
| 2 | Bell peppers different colours |
| 2 gross | Onions finely chopped |
| 30 Milliliter | Garlic finely chopped |
| 2 Teelöffel | oregano dried |
| 2 Teelöffel | basilicum dried |
| 1 Teelöffel | Chilli powder optional |
| | Salt & black pepper (lots) |
| 200 Gramm | Oven-ready lasagne |
| 125 Milliliter | water |
| | Lg = large |
| | Cl = clove |
| | Ts - teaspoon |
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Conversions: 200g = 7 oz
Abbreviations: md = medium
Cut the aubergine into 1 cm dice. Halve the courgettes lengthways then slice into thick half-moons. Deseed the bell peppers and cut into 1 cm squares.
Put the tomatoes in a large pan and crush with a potato masher. Add the vegetables, herbs, chilli powder and seasoning. Bring to the boil, cover and simmer 40 minutes, stirring occasionally. Layer the sauce and lasagne pieces in a casserole dish, beginning and ending with a layer of vegetables. Pour over the water to moisten. Bake, covered, at 190 C (375 F, Gas 5) for 45-50 minutes and serve with a green salad.
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