2Put eggplants, bell pepper and onion in a large baking pan. Put the tomatoes and garlic on a separate baking sheet. Drizzle each pan with 3 tbsp of olive oil, season with S&P and toss to coat. Sprinkle rosemary over the eggplant mixture. Roast until the vegetables are tender and are starting to brown at the edges. About 20 minutes for the tomatoes and 25 - 30 for the eggplant. Stir once during roasting
3Meanwhile, cook pasta a few sheets at a time in boiling salted water until al dente (times will vary depending on the freshness of the pasta or if you are using dry) Strain and run cold water over them to stop cooking. Drain and set aside on a damp tea towel
4remove vegetables from the oven and add olives to the tomato mixture. Taste and adjust seasonings of the vegetable mixtures and add a little olive oil if they seem at all dry.
5While the vegetables are roasting combine goat cheese, ricotta, cream and parsley in a small bowl. Add S&P to taste and stir until smooth.
6Lightly oil a 10 x 12 baking dish. Place a layer of the pasta sheets in the baking dish. Hold back 1/2 cup of the tomato mixture and then layer 1/3rd of the remaining tomato mix, 1/3rd of the eggplant mix and top with another layer of pasta. Dot with all of the goat cheese/ricotta blend and top the cheese mix with half of the remaining eggplant and tomato mixtures. Add another layer of pasta and top with remaining tomato & eggplant mixtures. (Not the reserved tomatoes) Add a final layer of pasta and the reserved 1/2 cup of tomato mixture. Sprinkle with the grated parmesan and drizzle with olive oil
7Bake until lightly browned and bubbling hot - about 20 minutes. Let rest at least 5 minutes before serving.