Lasagna with Eggplant Caviar and Roasted Red peppers

Instructions

1. With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with foil.
2. Place the peppers on the baking sheet. Coat in oil and arrange them skin-side up on the baking sheet. Roast the peppers under the broiler until the skin blackens, about 10 minutes. Place the peppers in an airtight container and let cool, about 20 minutes. Peel and compost the skins. Set the peppers aside.
3. Adjust the oven’s temperature to 350°F (180°C). Move the rack to the middle position.
4. Prick the eggplants with a fork and place on the baking sheet. Bake for about 1 hour. Let them cool, about 20 minutes. Cut the eggplants in half lengthwise. Using a spoon, scoop the flesh into a blender. Purée until smooth. Season with salt and pepper.
5. In an 11 x 7-inch (28 x 18-cm) baking dish, spread half of the tomato sauce. Cover with a layer of pasta. Top with the peppers and basil. Cover with another layer of pasta. Spread the eggplant caviar over the pasta. Cover with a final layer of pasta. Top with the remaining sauce, and then the slices of cheese.
6. Bake for about 20 minutes. Brown under the broiler. Let rest for 5 minutes before serving.