Put the TSP in room temperature water and let it soak for about 30 minutes. In the meanwhile chop the vegetables.

Heat the 1 tbsp of oil in a pan and add the chopped onion and garlic. Fry until translucent. Add the chopped pepper and celery.

Drain the TSP and add it to the pan. Add the salt and pepper to taste. Add the rosemary, thyme, paprika, parsley and chives. Let it fry for a bit to absorb some of the taste.

Add the tomato paste and the canned tomatoes. Let it boil until it has a ragu consistency.

Add 1 tbsp of oil to the bottom of a casserole and start mounting your "lasagna". I start with 1 layer of ragu and then 1 layer of aubergine slices until i finish covering everything with ragu.

Add parmesan at the middle of the lasagna and sprinkle it over the top.

Bake it on high heat for about 30 minutes.

Let it cool down for some 5 minutes and serve.