Aubergine Pie

1 kg/2 lb aubergines
salt
100 ml/4 fl or olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
450 g/1 lb tomatoes, skinned and chopped
150 nil/'/4 pint plain low-fat yogurt
100 g/4 or cottage cheese
freshly ground black pepper
25 g/1 oz grated Parmesan cheese

Slice the aubergines, sprinkle with salt and leave in a colander for 1 hour. Drain and pat dry with kitchen paper.

Heat 2 tablespoons of the oil in a pan, add the onion and fry until softened. Add the garlic and chopped tomatoes and simmer, uncovered, for 5 to 7 minutes.

Mix the yogurt and cottage cheese together, adding salt and pepper to taste.

Heat the remaining oil in a frying pan and cook the aubergines on both sides until golden. Drain on kitchen paper. Arrange a third of the aubergines in an ovenproof dish. Cover with half the tomato mixture, then top with half the yogurt mixture. Repeat the layers, finishing with a layer of aubergines. Sprinkle with the Parmesan and cook in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 35 to 40 minutes.

SERVES 4