RATATOUILLE LASAGNE

Ingredients.....1 eggplant diced, 1 onion diced, 1 red capsicum diced, 1 zucchini diced, 1 x 125gm packet of tomberry tomatoes, 4 tbs of minced garlic, a handful of freshly chopped thyme if you have it ( otherwise use 2 tbs of dried thyme) 80 gm of sliced black olives, 1/4 bunch of roughly chopped basil( or 3 tbs of dried basil), 500gm of grated parmesan cheese, lasagne sheets. Preheat your oven to 180 deg C. Place all the vegetables and in an ovenproof dish drizzled with sesame oil and place in the preheated oven and bake until the vegetables are 'just' tender. Now stir through the tomatoes, olives, basil and thyme , season with sweet paprika. Remove the mixture to a large bowl, spread 1/3rd of ratouille mixtureinto the base of the ovenproof dish. Top with a handful of the grated cheeseand then cover with lasagne sheets. Repeat this process until the dish is full and you have used all the ingredients, finishing with the remaining cheese on top. Place in the preheated oven for 50 minutes or until the cheese is golden brown and the pasta is cooked through, ( check with a skewer). Remove from the oven and allow to sit for 5 minutes before serving.