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1
On a large tray, arrange a double layer of paper towels; top with a single layer of eggplant and zucchini; sprinkle with 1/2 teaspoon salt.
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2
Lay a double layer of paper towels over the vegetables and arrange a second layer of eggplant and zucchini slices; sprinkle with 1/2 teaspoon salt.
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3
Continue layering until all the vegetables have been salted.
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4
Top with a double layer of paper towels; place a tray on top and weight with a 5-pound bag of sugar or oilier heavy object.
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5
Let stand at least 1 hour.
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6
Meanwhile, cook the lasagne noodles in plenty of boiling salted water until al dente, or firm to the bite; drain.
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7
Place noodles in a large bowl of cool water until ready to use.
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8
Stir the ricotta, 1/4 cup of the basil, 2 tablespoons of the Parmesan, and % teaspoon black pepper until blended; set aside.
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9
Heat 2 tablespoons of the oil in a large skillet.
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10
Add the red and green bell peppers, onion, and garlic.
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11
Cook, covered, over low heat, stirring occasionally, until the peppers are tender, about 10 minutes.
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12
Uncover; saute over medium-high heat until edges begin to brown, about 5 minutes.
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13
Stir in the com, black olives, and the remaiining 1/4 cup basil.
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14
Season with salt and pepper; set aside.
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15
When eggplant and zucchini are ready, wrap tightly in the paper towels and squeeze to extract as much moisture as possible.
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16
Heat 2 tablespoons of the oil in a large skillet over medium-high heat and fry as many vegetables as will comfortably fit in the skillet at one time, turning to brown evenly.
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17
Transfer to a tray lined with paper towels to absorb excess oil.
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18
Add additional oil to dry skillet, 2 tablespoons at a time, and heat before adding the zucchini and eggplant.
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19
Continue frying until all vegetables are browned.
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20
Heat oven to 350F.
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21
Select a 9 x 13-inch shallow baking dish.
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22
Spoon 1/2 cup of the chopped tomatoes onto the bottom of the dish.
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23
Lift the lasagne noodles individually from the water and blot dry on paper toweling.
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24
Arrange a single layer of 4 overlapping noodles on the bottom of the dish.
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25
Top with a single layer of half the zucchini and the eggplant.
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26
Top with half tile pepper and com mixture.
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27
Sprinkle with 1 cup of the mozzarella and 2 tablespoons of the grated Parmesan.
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28
Arrange a second layer of 4 lasagne noodles in a single overlapping layer.
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29
Spread with the ricotta mixture.
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30
Arrange a single layer of the remaining zucchini and eggplant slices; sprinkle with 1 cup of the mozzarella.
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31
Arrange a third layer of the remaining 4 lasagne noodles in a single overlapping layer.
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32
Top with the remaining pepper mixture and the 1 1/2 cups chopped tomato.
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33
Sprinkle with the remaining 2 cups mozzarella and 2 tablespoons grated Parmesan.
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34
Bake until cheese is bubbly and edges browned, about 50 minutes.
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35
Let stand 15 minutes before cutting and serving.
