FOR EGGPLANT SAUCE
60 ml olive oil
45 ml sunflower oil
2 onions, chopped
750 g medium sized eggplants (brinjals), with skin
2 x 410 g cans Italian tomatoes, chopped
30 ml capers, chopped
15 ml fresh chopped origanum or 5 ml dried
1 ml dried, chopped chillies
salt and freshly ground black pepper to taste
Dice the eggplant.
Heat the oils in a large saucepan, add the onions and sauté until softened. Add the eggplant and cook over a medium temperature for ± 7 minutes.
Add the tomatoes, capers, origanum, dried chillies and seasoning.
Simmer uncovered for ± 30 minutes, stirring occasionally.
750 ml milk
1 onion, chopped
3 bay leaves
75 g butter
75 ml cake flour
salt and freshly ground black pepper
100 ml grated Regatello cheese or Cheddar cheese
± 1/3 pkt lasagne pasta sheets
Preheat oven to 180°C.
Place milk, onion, bay leaves and peppercorns in a pot and bring to just under boiling point. Leave to stand for 15 minutes to absorb flavour.
Melt butter in a medium saucepan and remove from heat. Add flour, return to heat and cook briefly. Remove from heat.
Add the flavoured, strained milk and return to heat.
Allow sauce to thicken over medium heat, stirring constantly. Season.
Remove from heat and add the cheese.
Layer half the eggplant sauce in a large ovenware dish and cover with a layer of pasta. Cover with half the Béchamel sauce.
Repeat the layering, ending with a generous layer of Béchamel sauce.
Sprinkle top layer with extra grated Regatello cheese.
Bake in preheated oven for ± 25 minutes.
Serve with a tossed green salad.