Boil the pasta about two minutes less than it says on the package. While that’s going on grease a lasagne pan and pour half a jar of pasta sauce into the bottom. Shake the pan so the sauce levels out across the whole bottom (this keeps the pasta from sticking). Drain the pasta, pour it in the lasagne pan, and cover it.
Put 2T olive oil in a large
frying pan and add minced garlic and diced onion. While those cook, dice
the aubergine and add it, with another 2T olive oil (not joking,
aubergine will devour all your oil), then slice the pepper thinly and
add that. Once the aubergine is cooked (it’ll be soft and greyish as the
oil’s soaked all the way through), mix in lemon pepper and pour frying
pan into lasagne pan.