Lasagnette with aubergine-tomato sauce, capers and ricotta

Cook in a generous pan the lasagne in 2 parts in 8-10 min. Until done. With a slotted spoon, remove from the pan and cut each leaf into 4 ribbons.

Meanwhile cut the aubergines into cubes. Heat the oil in a frying pan and fry the eggplant over medium to high heat in 10 min. Golden brown.

Add the tomato sauce and heat for 3 minutes. Season with pepper and salt.

Mix the lasagnette with the tomato-aubergine sauce and spread over the plates.

Let the capers drain and spread with the ricotta over the pasta.