Vegetable lasagne, egg plant, sweet pepper and pine nut

(Serves 6)
3 aubergines
2 red peppers
60g pine nuts
1 tbsp olive oil
2 garlic cloves, crushed
800g chopped tomatoes
Slug of balsamic vinegar
400ml skim milk
10g cornstarch, or as required
70g of mozzarella, or your choice of cheese
6 dried lasagne sheets
Small bunch of basil, leaves picked

Heat the oven to 200C/400F/gas mark six. Prick the aubergines and put the aubergines and peppers on a lightly greased baking tray and bake for about 40 minutes until charred and collapsing in on themselves. Put the pine nuts in the oven for the last five minutes to toast.

When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces. Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine.

Heat the oil in a frying pan and saute the garlic for a minute or so. Add the aubergine and pepper mixture and fry for about 10 more minutes, stirring fairly frequently, until you have a thick pulp, then add the tomatoes and a generous slug of balsamic vinegar. Rinse out the tomato tins with a little water and add this to the pan as well. Bring to the boil, then simmer for about 10 minutes until reduced. Season to taste.

Make a bechemele with milk and coronstarch, add half the cheese and the pine nuts.

Spread bottom of lasagne with aubergine mixture, top with basil leaves, layer with pasta, bechemele cheese sauce, aubergene miture reserving bechemele for top.

Sprinkle with the remaining cheese and bake for about 35-40 minutes until golden brown. Allow to cool for about 20 minutes before serving.

Save grilling time for vegetables slice and deseed peppers firstst then roast, and mash with skins.