EGGPLANT, TOMATO AND LEEK LASAGNE 3 medium eggplants Coarse cooking salt 1 large brown onion, chopped finely 4 cloves garlic, crushed 3 large tomatoes, chopped coarsely 2 tablespoons tomato paste 1/4 cup shredded fresh basil leaves 1 tablespoon low-fat margarine 2 medium leeks, chopped finely 2 tablespoons sugar 4 x 16cm x 30cm (200 g) fresh lasagne sheets 1 cup grated low-fat cheddar cheese Cut eggplants lengthways into 1 cm slices; place slices in colander, sprinkle with salt, stand 30 minutes. Rinse slices under cold water; drain on absorbent paper. Cook eggplant, in batches, in heated oiled large pan until softened and browned both sides.

Cook onion and half the garlic in same pan, stirring, until onion softens. Stir in tomato, paste and basil; simmer, uncovered, about 20 minutes or until thickened slightly. Blend or process tomato mixture until just combined.

Heat margarine in same pan, add leek and remaining garlic; cook, stirring until leek is soft. Add sugar; cook, stirring, about 5 minutes or until leek is browned lightly. Cut 1 lasagne sheet to cover base of oiled deep 19cm-square ovenproof dish; place in position. Top with 1/4 of the eggplant, 1/4 of the leek mixture, 1/4 of the tomato mixture and 1/4 of the cheese. Repeat layers 3 times, ending with cheese. Bake, uncovered, in moderately hot oven 50 minutes. (Can be made ahead to this stage. Cover, refrigerate until required. Reheat in moderate oven about 50 minutes.)

Serves 6.

[Low-Fat Meals in Minutes, Australian Women's Weekly Cookbooks]