Pistachio pesto with eggplant lasagne

Ingredients

• 1/4 cup (60ml) olive oil
• 3 eggplants (900g), cut into 1cm slices
• cooking salt
• 4 red capsicums (800g)
• 750 gram jar pasta sauce
• 250 gram packet instant lasagne sheets
• 250 gram mozzarella cheese, sliced thinly
• Pistachio pesto
• 1/2 cup (75g) shelled pistachios
• 1 cup firmly packed fresh basil
• 1/3 cup (80ml) olive oil
• 2 clove garlic, crushed
• 2 tablespoon grated parmesan cheese
• White sauce
• 80 gram butter
• 1/3 cup (50g) plain flour
• 2 1/2 cup (625ml) milk
• 1/2 cup (40g) grated parmesan cheese