Eggplant Lasagna

This is good when eggplants are in season and cheap!

Ingredients:
1-2 eggplants
1 jar of dolmios red wine sauce
1 tin lite coconut cream
1-2 red onions
1-2 courgettes
1 red capsicum
1 green capsicum
lasagne sheets
vegan cheese (optional)
olive oil

Saute red onion then add eggplant, diced into small cubes or larger chunks. Add the dolmios sauce and coconut cream and cook until eggplant is soft but firm. Add all remaining ingredients (except lasagna sheets and vegan cheese) and cook for a five to ten minutes.

Remove from the heat and place half of the mixture in the bottom of an oven dish. Cover in one layer of lasagna sheets and then place the remaining eggplant sauce mixture on top. Grate vegan cheese on top or leave it as it is and bake in the oven for 20 mins or so until the pasta sheets are cooked through.