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Ratatouille Haloumi Bake

This vegetarian dinner is full of flavour - and SO easy! - by Kerrie Worner
  • 07 May 2019
Ratatouille Haloumi Bake
Prep: 5 Minutes - Cook: 20 Minutes - Easy - Serves 4
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We are OBSESSED with this delicious vegetarian dinner - and you will be too. The haloumi topping is to die for!

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

  1. 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. 

  2. 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. 

  3. Cut haloumi crossways in half. Cut each piece horizontally in half. Arrange on top of eggplant mixture. Sprinkle with cheese. 

  4. Cook in a hot oven (200C) for about 12 minutes, or until cheese is golden. Remove. 

  5. 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.

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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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