6 sheets of Mountain Bread™
4 baby eggplants
4 medium zucchini
3 medium red capsicums
cooking oil spray
1 tsp olive oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed
600ml tomato pasta sauce
250gm low fat ricotta cheese
60gm coarsely grated low fat cheddar
20gm finely grated parmesan cheese

 1  Quarter capsicums, remove and discard seeds and membrane.  Roast under grill or in a very hot oven skin-side up, until skin blisters and blackens, then turn oven back down to moderate heat (180c).  Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin and discard.

2  Cut zucchini and eggplant lengthways into 5mm thick slices, coat with cooking oil spray, grill until browned on both sides and tender.

3  Heat oil in large frying pan, cook onion and garlic, stirring until onion is soft.  Add pasta sauce.

4  Place two sheets of Mountain Bread™ into 6cm deep, (8 cup) rectangular ovenproof dish. Top with eggplant and a quarter of the tomato sauce. Continue layering with two sheets Mountain Bread™, zucchini and a quarter of the tomato sauce, remaining bread and capsicums then spread on the ricotta cheese. Spoon over the  remaining tomato sauce, then sprinkle with combined cheddar and parmesan cheeses.

5  Bake in moderate oven for about 1 hour or until top is browned.