Slice the top off the peppers and remove the middles. Chop the rest into chunks.
Top and tail the aubergine and chop into chunks.
Add the peppers, aubergine and a good glug of olive oil to the wok. Stir well and set of high.
Add plenty of pepper and some salt.
Cook for 3-5 minutes. In the meantime boil the kettle.
Add the tomatoes and stir.
Make up the stock cube in the tin using half a tin of water. Add to dish and stir.
Let it boil while you drain and slice the mozerella.
Tear the lasagne sheets. Tip, scrunch into a ball and it shreds nicely.
Add lasagne sheets to the wok. Ensure the majority is covered.
Spoon in the marcapone and wait for it to start melting. Can spread a little with a spoon.
Add the mozerella and more pepper.
Wait for the mozerella to start melting and it is ready.
Serve.
