Moroccan Eggplant Lasagna

• 3 TBS Olive oil
• 1 Large Eggplant diced
• 1 green pepper, seeded/chopped
• 2 cloves garlic,minced
• 1TBS cumin
• 1/4tsp cayenne pepper
• 2 tsp sugar
• 1 tsp salt
• 1 (8oz) can tomato sauce
• 1/4 cup red wine vinegar
• 1/3 lb lasagna noodles or 2 (18 inch long lasagna noodles)
• 1/2lb sliced mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. Heat oil medium heat in large saucepan. Add eggplant,green pepper,garlic,cayenne,sugar,
2. salt,tomato sauce and vinegar. Cover and cook medium heat 20 mts, stir occasionally.
3. Cook noodles in boiling water about 15 mts or until tender. Drain.Cut noodles to about 7 inches long. Place half of noodle strips in 8-inch square baking dish. Cover with half of sauce and half of cheeses. Layer remaining noodle strips,
4. sauce and cheeses. Bake350
5. degrees 20-30 mts until cheese melted and heated through.

olive oil, green pepper, garlic, cumin, cayenne pepper, sugar, salt, tomato sauce, red wine vinegar, lasagna noodles, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/moroccan-eggplant-lasagna-1202242 (may not work)