Eggplant, tomato and leek lasagne

Eggplant, tomato & leek lasagne

Eggplant, tomato & leek lasagne




1.Cut eggplants lengthways into 1cm slices. Place in a colander and sprinkle with salt; stand 30 minutes. Rinse; drain, pat dry. Cook in a heated, oiled, large saucepan until browned.
2.Cook onion and half the garlic in same pan, stirring, until onion softens.
3.Stir in tomato, paste and basil; simmer, uncovered, 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined.
4.Melt butter 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.
5.Preheat oven to hot, 200°C (180°C fan-forced). Grease a deep 19cm-square (10-cup) ovenproof dish.
6.Position one pasta sheet in base of dish; top with one-quarter eggplant, one-quarter leek mixture, one-quarter tomato mixture and one-quarter cheese. Repeat layers three times, ending with cheese. Bake, uncovered, 50 minutes.
7.Serve lasagne with salad leaves.

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