Prepare the eggplant: slice thin and salt, leave to draw the juice out, then wash and dry ready to be cooked in hot oil.
Brown the mince in large pot. When this is brown add finely chopped onion, garlic and spices, then add cut up capsicum, zuchini and mushrooms.
Stir in the cut up tomatoes and tin of tomatoes, simmer 20min.
Prepare the baking dish and preheat oven at 180 degrees C.
Cook the eggplant in olive oil until light brown.
Create the dish! Place some olive oil in the dish, then layer with lasagne, then mince, then eggplant, then bechamel, then grated cheese, then repeat. The top layer should be mince then bechamel and grated cheese. Add a couple of eggplant pieces for decoration.
Place in the moderate hot oven, bake for 15 - 20 min, then let it rest for 10 minutes before serving.
I used quite a bit of garlic and tomato as the garden was a goody this year.