Ratatouille Haloumi Bake

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (472.3 g)
  • Calories 713.9
  • Total Fat - 23.5 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 16.5 mg
  • Sodium - 869.8 mg
  • Total Carbohydrate - 115.5 g
  • Dietary Fiber - 3.7 g
  • Sugars - 80.7 g
  • Protein - 13.3 g
  • Calcium - 326.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 114 mg
  • Thiamin - 0.2 mg

Step 1

Heat 2 tablespoons of the oil in a medium, ovenproof frying pan (26cm in diameter) over a medium to high heat and add eggplant and cook, stirring occasionally, for about 7 minutes, or until lightly browned, remove.

Step 2

Add remaining oil to same, hot pan and add zucchini and cook, stirring occasionally, for about 4 minutes, or until browned.

Step 3

Return eggplant to pan with capsicum and sauce and bring to boil and then remove from heat.

Step 4

Cut haloumi crossways in half and cut each piece horizontally in half and then arrange on top of eggplant mixture and sprinkle with cheese.

Step 5

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

Step 6

Remove and serve with crusty bread.

Tips & Variations


  • TIP - They 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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