Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Place whole capsicums and eggplants on a baking tray and roast in the oven for 40 minutes. Set aside eggplants to cool. Place capsicums in a sealed, plastic bag and set aside for 30 minutes. Once cool, peel and discard the skins and seeds. Halve capsicums and trim ends. Cut eggplants into 1cm slices, transfer to a colander and sprinkle with salt. Sit a plate on top and weigh down with a large can. Set aside for 15 minutes. Rinse, then pat dry with paper towel.
• 3.
  Combine parmesan and breadcrumbs in a bowl and set aside.
• 4.
  Place carrot, onion and celery in a food processor and process until very finely chopped. Heat 2 tablespoons oil in a frying pan over medium heat, add the vegetables and cook, stirring, for 2-3 minutes. Add garlic and tomato passata and season. Stir to combine. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until quite thick. Stir in basil and set aside.
• 5.
  Brush both sides of eggplant with remaining oil. Heat a chargrill pan to hot, add eggplant and cook over high heat for 2-3 minutes each side until cooked through.
• 6.
  Preheat oven to 180°C. Grease a 20 x 30cm baking dish and cover base with a little sauce. Top with a layer of eggplant, then a third of the parmesan crumbs. Layer with half the capsicum and mozzarella. Repeat with remaining ingredients, finishing with a thin layer of tomato sauce and sprinkling of crumbs. Drizzle with a little oil and bake for 30 minutes until light golden. Serve sprinkled with extra parmesan.