Ingredients
¼ cup olive oil
500g eggplant, trimmed, cut into 3cm pieces
3 large zucchini (400g), cut into 2cm thick slices
260g jar Sandhurst char-grilled capsicum, drained, coarsely chopped
500g jar roasted garlic with tomato and onion pasta sauce
180g block basil haloumi
1 cup grated pizza cheese
Crusty bread, to serve
Method
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Heat 2 tablespoons of the oil in a medium, ovenproof frying pan (26cm in diameter) over a medium to high heat. Add eggplant. Cook, stirring occasionally, for about 7 minutes, or until lightly browned. Remove.
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Add remaining oil to same, hot pan. Add zucchini. Cook, stirring occasionally, for about 4 minutes, or until browned. Return eggplant to pan with capsicum and sauce. Bring to boil. Remove from heat.
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Cut haloumi crossways in half. Cut each piece horizontally in half. Arrange on top of eggplant mixture. Sprinkle with cheese.
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Cook in a hot oven (200C) for about 12 minutes, or until cheese is golden. Remove.
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Serve with crusty bread.
TIP! We used Riverina Basil Haloumi available from Woolworths supermarkets. If you don’t have an ovenproof frying pan, transfer eggplant mixture to an ovenproof dish of a similar size. Cooking time may vary slightly.
