Instructions: Drain the vegetables well, then toss with olive oil, salt and pepper.

Yield: 3 cups

To assemble all the above:
In a rectangular pan, lay down an even layer of prepared eggplant. Spread a thin layer of hunkar begendi, then a thin layer of the cheese mix, thin layer of the eggplant, thin layer of tomato/ricotta filling, layer of cheese mix and continue to repeat layer after layer. The top layer is eggplant in a decorative fashion. Brush with olive oil. Cover with foil and bake in a preheated 400 degree oven for approximately 1 hour.

Upon service, cut out 2/3 inch rounds from the pan of the "Lasagne." Place in a deep pasta dish. Ladle 4 ounces of hot tomato water around it. Garnish the plate with a portion of tossed fennel salata and several of the marinated bocconcini.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.