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
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.
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.
Cut haloumi crossways in half. Cut each piece horizontally in half. Arrange on top of eggplant mixture. Sprinkle with cheese.
Cook in a hot oven (200C) for about 12 minutes, or until cheese is golden. Remove.
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.