Preparation time 40 minutes (plus standing time), Cooking time 1 hour 30 minutes. 

1. Cut aubergines lengthways into 1cm slices, place slices in colander, sprinkle with salt, stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Cook aubergine, in batches in heated oiled large pan until softened and browned both sides.

2.  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.

3. Heat margarine in same pan, add leek, 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 (10 cup) ovenproof dish, place in position. Top with ¼ of the aubergine, ¼ of the leek mixture, ¼ of the tomato mixture and ¼ of the cheese. Repeat layers 3 times, ending with cheese. Bake, uncovered in moderately hot oven 50 minutes.

Serves 6, per serving 7.4g fat, 911kj