first dice the eggplant, salt it and set aside

heat the oil in a big pan and put in the onion and garlic. Cook until glazed.

now add 100g of the salsiccia and the fennel seed and fry for a couple of minutes.

then squeeze out the water of the eggplants and add the dice into the pan. Fry until light brown.

add the peeled and sieved tomatoes, sugar and balsamico and let simmer for about 10 minutes.

in that time slice the zucchini if not already done and place the first layer in an oven pan. Lightly salt - do that with every layer of zucchini, so the taste doesn´t get absorbed by the vegetables.

Now add part of the filling, place another layer of the zucchini on top and so on (like you wold with a lasagna) until the filling is finished. I got four layers of zucchini and three of the filling.

Finish with zucchini and spread mozzarella and the rest of the salsiccia on top.

bake at 200°degrees Celsius for around 30 minutes - until the cheese is light brown