Ingredients:

* 675g Aubergine
* 100g Courgettes
* 60ml Olive Oil
* 100g Onion
* 100g Red Capsicum
* 100g Green Capsicum
* 1 Garlic Clove, finely chopped
* 1tsp Fennel Seeds
* 1tsp Horopito
* 1tsp Fresh Oregano, chopped
* 1 Can Diced Tomatoes
* 2 Tomatoes, diced
* Salt and Freshly ground pepper
* 225g Mozzarella Cheese, finely sliced
* 100g Wholemeal breadcrumbs
* 50g Parmessan Cheese Grated

“Spinach Salad”

* 2 cups Fresh Baby Spinach leaves
* 2 Radish, sliced
* ½ Red Onion, sliced
* ¼ cup Cheddar Cheese, grated
* 100ml Olive oil
* 4 Tbsp Sugar
* 1 Tbsp Lemon Juice
* 1 Tbsp Mayonnaise
* 1 tsp Cider Vinegar
* 1 tsp Mild Mustard
* Salt and pepper
* Chopped cooked bacon, optional

Cut the aubergine into 1cm thick slices and sprinkle with salt, leave to drain.

Dry the slices and brush both sides with olive oil. Place on a baking tray and bake at 200 degrees Celsius for 30 minutes until lightly browned and tender.

Wash and slice the courgettes into 1cm strips. Blanch in hot seasoned water and refresh under cold water.

Prepare the tomatoes, heat a pot of boiling water, for each tomato: cut out the top core and then slice off the bottom tip (if any), using a paring knife. Run the knife around the tomato, cutting only through the skin

Lower a few tomatoes into the boiling water and blanch them for about 30 - 90 seconds. Transfer blanched tomatoes to the cold water and cool for 20 - 30 seconds, to make handling easier. Take each tomato and gently pull off its skins; discard skins.

Cut each tomato into 4 wedges and then push out the seeds using your thumb. Depending on the tomato, you can use a paring knife to cut and remove the flesh that holds the seeds to the tomato.

Meanwhile, make a thick tomato sauce. Finely dice the onion, deseed and chop the capsicums into small dice. Heat the oil and sauté onions but do not allow to brown. Add the capsicums, garlic, fennel seeds, horopito, oregano, canned and fresh tomatoes, a little water and seasoning to taste.

Bring to the boil and turn down to simmer for 30 minutes

In an ovenproof dish, place a layer of aubergines and courgettes, top with a layer of tomato sauce and Mozzarella.

Repeat layers, finishing with the Mozzarella.

Combine the breadcrumbs and Parmesan cheese and sprinkle thickly over the top.

Bake at 190 degrees Celsius for 30 minutes

In the meantime prepare the salad

In a large bowl, combine spinach, radishes, red onion, and cheese.

For dressing, in a screw-top jar, combine oil, sugar, lemon juice, mayonnaise, vinegar, mustard, seasoned salt, and garlic. Cover and shake well.

Pour about half of the dressing over salad; toss to coat evenly.

Remove lasagne from oven, serve hot or cold with spinach salad on the side.