
- 2 large eggplants or 750 g, peeled and cut into 2 cm cubes
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- 1 large onion or 150 g, chopped
- 4 cloves garlic finely crushed
- 1 tablespoon Tomato paste
- 1 can tomatoes, canned with juice or 400 g, crushed
- 2 cups water or 500 ml, hot
- 2 cubes MAGGI Chicken Stock or 20 g
- 1 medium red bell pepper or 100 g
- 1 teaspoon fresh rosemary chopped
- 200 g Feta cheese chopped
- 200 g Ricotta cheese
- ½ cup cream, 35% or 125 ml
- 2 tablespoons fresh parsley chopped
- ½ cup black olives, large Mediterranean or Lebanese Olives, pitted and chopped
- ½ packet spinach lasagna sheets or 250 g
- ½ cup grated parmesan cheese