- Two ¼-pound baby eggplants (about 4½ inches long), ends trimmed, skin partially removed, and cut lengthwise into 1/8-inch slices
- Kosher or sea salt
- 2 tablespoons pine nuts
- 1 bunch (about 4 ounces) arugula, stems trimmed
- 1 bunch (about 6 ounces) watercress, stems trimmed
- Kosher or sea salt
- 6 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- ¼ teaspoon sugar
- Freshly ground pepper
- Two ¼-pound zucchinis, ends trimmed (about 4½ inches long), cut lengthwise into 1/8-inch slices
- About 3 ounces fresh goat cheese, cut from a 1½-inch-wide log, in 1/8-inch crosswise slices
- ¼ teaspoon sweet paprika, preferably Spanish smoked
- ¼ pound cherry tomatoes, in ½-inch slices, ends discarded
- 2 teaspoons nonpareil capers
- 2 cloves garlic, minced
- About 3 ounces mushrooms, preferably oyster mushrooms, separated into ears, or other mushrooms like shiitake, in ¼-inch lengthwise slices
- 4 piquillo peppers, or 2 pimientos, preferably home prepared, cut in long 1/8-inch-wide strips
- 1 tablespoon fresh basil leaves, coarsely chopped, or ½ teaspoon dried
- Extra virgin olive oil for drizzling
- 2 tablespoons grated well-cured Manchego or Parmesan cheese
- 2 tablespoons minced parsley
- Preheat the oven to 350°F. Place the eggplant slices in a colander and sprinkle well with salt. Let sit 1 hour. Toast the pine nuts in the oven for 3–4 minutes, or until lightly golden. Reserve. Raise the oven temperature to 375°F. Place the arugula, watercress, and salt in a food processor and purée, adding a little water if necessary. Beat in the 6 tablespoons oil, the vinegar, sugar, and pepper. Taste for salt.
- In a greased baking dish, about 8 × 11 inches, preferably Pyrex, place 8 of the zucchini slices in a single layer. Cover each with cheese, and sprinkle with the paprika. Cover with a single row of tomatoes, then dot with a few capers. Pat the eggplants dry and continue layering with an eggplant slice, garlic, mushrooms, and piquillos.
- Sprinkle the layered vegetables with the pine nuts and basil, add another layer of eggplant, and end with a second layer of zucchini. Drizzle with the oil and sprinkle with the grated cheese and parsley [May be made ahead]. Bake about 25 minutes, or until the vegetables are tender.
- To serve, spoon a tablespoon or so of the purée onto 8 individual plates and top each with a “lasagna.”