September Lasagne

Directions

1. 1
   On a large tray, arrange a double layer of paper towels; top with a single layer of eggplant and zucchini; sprinkle with 1/2 teaspoon salt.
2. 2
   Lay a double layer of paper towels over the vegetables and arrange a second layer of eggplant and zucchini slices; sprinkle with 1/2 teaspoon salt.
3. 3
   Continue layering until all the vegetables have been salted.
4. 4
   Top with a double layer of paper towels; place a tray on top and weight with a 5-pound bag of sugar or oilier heavy object.
5. 5
   Let stand at least 1 hour.
6. 6
   Meanwhile, cook the lasagne noodles in plenty of boiling salted water until al dente, or firm to the bite; drain.
7. 7
   Place noodles in a large bowl of cool water until ready to use.
8. 8
   Stir the ricotta, 1/4 cup of the basil, 2 tablespoons of the Parmesan, and % teaspoon black pepper until blended; set aside.
9. 9
   Heat 2 tablespoons of the oil in a large skillet.
10. 10
    Add the red and green bell peppers, onion, and garlic.
11. 11
    Cook, covered, over low heat, stirring occasionally, until the peppers are tender, about 10 minutes.
12. 12
    Uncover; saute over medium-high heat until edges begin to brown, about 5 minutes.
13. 13
    Stir in the com, black olives, and the remaiining 1/4 cup basil.
14. 14
    Season with salt and pepper; set aside.
15. 15
    When eggplant and zucchini are ready, wrap tightly in the paper towels and squeeze to extract as much moisture as possible.
16. 16
    Heat 2 tablespoons of the oil in a large skillet over medium-high heat and fry as many vegetables as will comfortably fit in the skillet at one time, turning to brown evenly.
17. 17
    Transfer to a tray lined with paper towels to absorb excess oil.
18. 18
    Add additional oil to dry skillet, 2 tablespoons at a time, and heat before adding the zucchini and eggplant.
19. 19
    Continue frying until all vegetables are browned.
20. 20
    Heat oven to 350F.
21. 21
    Select a 9 x 13-inch shallow baking dish.
22. 22
    Spoon 1/2 cup of the chopped tomatoes onto the bottom of the dish.
23. 23
    Lift the lasagne noodles individually from the water and blot dry on paper toweling.
24. 24
    Arrange a single layer of 4 overlapping noodles on the bottom of the dish.
25. 25
    Top with a single layer of half the zucchini and the eggplant.
26. 26
    Top with half tile pepper and com mixture.
27. 27
    Sprinkle with 1 cup of the mozzarella and 2 tablespoons of the grated Parmesan.
28. 28
    Arrange a second layer of 4 lasagne noodles in a single overlapping layer.
29. 29
    Spread with the ricotta mixture.
30. 30
    Arrange a single layer of the remaining zucchini and eggplant slices; sprinkle with 1 cup of the mozzarella.
31. 31
    Arrange a third layer of the remaining 4 lasagne noodles in a single overlapping layer.
32. 32
    Top with the remaining pepper mixture and the 1 1/2 cups chopped tomato.
33. 33
    Sprinkle with the remaining 2 cups mozzarella and 2 tablespoons grated Parmesan.
34. 34
    Bake until cheese is bubbly and edges browned, about 50 minutes.
35. 35
    Let stand 15 minutes before cutting and serving.