Name: Eggplant, tomato and leek lasagne
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 3 medium eggplants (900g); coarse cooking salt, to sprinkle; 1 large brown onion (200g), finely chopped; 4 clove garlic, crushed; 3 large tomatoes (660g), coarsely chopped; 2 tablespoon tomato paste; 1/4 cup finely shredded fresh basil leaves; 1 tablespoon butter; 2 medium leeks (700g), finely chopped; 2 tablespoon white sugar; 4 fresh lasagne sheets (200g), trimmed to fit 19cm-square ovenproof dish; 1 cup (120g) grated cheddar cheese; salad leaves, to serve

Ingredients

3 medium eggplants (900g)

coarse cooking salt, to sprinkle

1 large brown onion (200g), finely chopped

4 clove garlic, crushed

3 large tomatoes (660g), coarsely chopped

2 tablespoon tomato paste

1/4 cup finely shredded fresh basil leaves

1 tablespoon butter

2 medium leeks (700g), finely chopped

2 tablespoon white sugar

4 fresh lasagne sheets (200g), trimmed to fit 19cm-square ovenproof dish

1 cup (120g) grated cheddar cheese

salad leaves, to serve

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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