Ratatouille-Lasagna

Among summer dishes, ratatouille is a top contender. Accompanied by Côtes du Rhône red wine, it almost makes you feel like you're in south France on the Mediterranean. A classical dish, I usually serve it together with tagliatelle. But this time I'm trying something new: as lasagna. I was wondering if I should mix it with béchamel sauce like I usually do when I make lasaga, but coming back from a hike hungry, I decided to skip it. How is it ? Very good. But compared to the original ? Maybe tagliatelle fits better.

With zucchinis currently going for 400¥ apiece in Japan (4$), you've got to really want it.

First make the ratatouille. Grill finely chopped onion squares in olive oil. Quickly add 1 zucchini, cut in quarter-crescent slices, 1cm thick. Cook for 5mn. Add one eggplant, cut the same way but 2cm thick, as well as a bit more olive oil. Cook for 5-10mn. Add a bunch of halved cherry-tomatoes, 1-2 cups of water, herbes de provence, mild paprika powder, salt & pepper. Cook until the tomatoes are completely dissolved.
To make it into a lasagna, just stack up layers and sprinkle the top with grated cheese.