September Lasagne

Ingredients

• 1 medium eggplant, about 1 pound, pared and cut into ¼-inch lengthwise slices
• 1 pound zucchini, trimmed and cut into ¼-inch lengthwise slices
• Salt
• 12 spinach and/or plain lasagne noodles
• 1 container (15 ounces) ricotta cheese
• ½ cup chopped fresh basil
• 6 tablespoons grated Parmesan cheese
• Coarsely ground black pepper
• 6 tablespoons olive oil, or as needed
• 1 large green bell pepper, chopped
• 1 large red bell pepper, chopped
• 1 large onion, halved lengthwise and cut into vertical slices
• 2 garlic cloves, chopped
• 2 ears corn, husks removed and kernels cut from the cobs (about 1 cup)
• ¼ cup chopped pitted brinecured black olives, such as Gaeta or Kalamata
• 2 cups chopped fresh tomatoes with their juices (about 1 pound)
• 1 pound mozzarella cheese, shredded (about 4 cups)

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