Roasted-Eggplant Lasagne

Preheat the oven to 450° F. Put the eggplants, bell pepper and onion in a large baking pan and spread them out. Put the tomatoes and garlic on a baking sheet. Drizzle each pan with 3 tablespoons of the olive oil and season with salt and pepper, turning the vegetables to coat. Sprinkle the rosemary over the eggplant mixture. Roast until the vegetables are tender and just starting to brown at the edges, about 20 minutes for the tomatoes and 25030 minutes for the eggplant, stirring once during roasting.

Meanwhile, cook the past a few sheets at a time in salted boiling water until al dente, 30 seconds to 3 minutes, depending on the freshness of the pasta. Using a skimmer, transfer them to a colander. Run cold water over them to stop the cooking, drain well and lay them out on damp kitchen towels until ready to use.

Remove the vegetables from the oven and add the olives to the tomato mixture. Taste and adjust the seasoning of the vegetable mixtures, adding a drizzle of olive oil if they seem too dry.

In a small bowl, combine the goat cheese, ricotta, cream and parsley. Add salt and pepper to taste and blend until smooth.

Lightly oil a 10-by-12 inch baking dish. Place a layer of past sheets in the baking dish. Reserve ½ cup of the tomato mixture. Layer a third of the remaining tomato mixture and a third of the eggplant mixture over the past in the dish. Add another layer of past and dot with all the goat cheese mixture. Top with half of the remaining tomato and eggplant mixtures.

Add another layer of pasta and another layer of tomato and eggplant mixtures. Top with a final layer of past and the reserved tomato mixture. Sprinkle with the grated cheese and drizzle with olive oil.

Bake the lasagne until bubbling hot and slightly browned, about 20 minutes. Let rest 3-5 minutes to fir the lasagne before serving.