(For 4 people).
2 eggplants.
1 large onion.
2 red bell peppers.
4 tomatoes.
8 anchovy fillets in olive oil.
2 sprigs of fresh thyme.
Extra virgin olive oil.
1 tablespoon of Sherry vinegar.
Pinch of ground garlic.
Salt and pepper to taste.
Prepare the vegetables:
Wash the peppers, removing the stem, seeds, and internal ribs. Also wash the onion and tomatoes. Cut the tomatoes into quarters.
Roast the vegetables:
Preheat the oven to 200°C (390°F). Brush the vegetables with a little oil and place them on a baking tray. Roast them for 20 minutes, turning them halfway through to ensure even roasting. Then, add the tomatoes to the tray and continue roasting for another 40 minutes. Once ready, remove them from the oven and let them cool.
Peel and season the peppers:
Peel the roasted peppers and cut them into strips. Season with a pinch of salt, pepper, a few drops of olive oil, ground garlic, and a splash of sherry vinegar.
Prepare the tomato sauce:
Peel the roasted tomatoes, place them in a blender, season with salt and pepper, and add a splash of olive oil. Blend until smooth and strain through a fine mesh sieve (chinois) to remove the seeds.
Cook the eggplant:
Wash the eggplants, dry them thoroughly, and cut them into strips about ½ cm thick. Brush with oil and grill them on a greased pan, 2 minutes on each side.
Assemble the lasagna:
On a plate, alternate layers of eggplant, pepper, and chopped onion, until all ingredients are used. Finish with a layer of eggplant. Drizzle with tomato sauce, sprinkle with fresh chopped thyme, and garnish with well-drained anchovies.
Useful Tips
To easily peel roasted peppers, let them rest covered with a cloth after removing them from the oven.
If you’re short on time, you can use canned roasted peppers or piquillo peppers and dehydrated onion.
If you want to avoid seeds in the tomato sauce, always strain it through a fine sieve after blending.
For the best result, choose high-quality anchovies, such as those from the Cantabrian Sea or from L’Escala.
