Baked Crêpes Pie with Eggplant and Peppers

When I had a cooking school in Bologna, we welcomed our students on the evening of their arrival with a banquet at that city’s imperishable gastronomic institution, the restaurant Diana. There were many courses that displayed the kitchen’s skill with handmade pasta, game birds, and other Bolognese specialties. All of them were well received, I think, but the one course that invariably excited the most wonder and delighted surprise was a pie-like affair made with crespelle—Bolognese c