¼ cup olive oil
2 onions, finely diced
1 eggplant, cut into 1cm dice
2 red peppers, diced
3 courgettes, sliced
2 cloves garlic, crushed
400g jar (14.1 oz.) Peppadew® Tomato and Jalapeño Chillies Pasta Sauce
½ cup vegetable stock
Handful pitted black olives
Chopped flat-leaf parsley
250g (8.9 oz.) fresh egg lasagne sheets
Grated Parmesan or Pecorino
Heat the oil in a large pan. Add the onions and cook until translucent, about 5 minutes. Add the eggplant, pepper, courgette and garlic; sauté over a medium heat for 5-10 minutes.
Add the Peppadew® Tomato and Jalapeño Chillies Pasta Sauce and vegetable stock. Simmer for 15-20 minutes, until vegetables are soft and sauce has thickened, but is not too dry. Adjust seasoning and stir in olives and parsley.
Meanwhile, cook lasagna sheets according to pack instructions.
Place one lasagna sheet on a plate, top with ratatouille, another lasagna sheet, more ratatouille and a final lasagna sheet. Scatter with grated cheese and serve.