1 medium eggplant

Table salt

1 tbsp extra virgin olive oil

2 tsp oregano leaves, roughly chopped

Sea salt and freshly ground black pepper

2 red capsicums

2 yellow capsicums

2 tbsp butter

8 large field mushrooms, sliced thickly

200g lasagne sheets, fresh or dried

250g mozzarella, sliced

50g parmesan, grated

Olive oil for greasing and drizzling