Ingredients
- 1/4 cup olive oil
- 500 grams eggplant, trimmed, cut into 3cm pieces
- 400 grams zucchini, cut into 2cm thick slices (3 large zucchini)
- 260 grams capsicum, char-grilled drained and coarsely (1 jar Sandhurst brand recommended)
- 500 grams pasta sauce (1 jar roasted garlic with tomato and onion specified)
- 180 grams haloumi (1 block of basil haloumi specified)
- 1 cup cheddar cheese (grated pizza cheese specified)
- Crusty bread, to serve
How to Make
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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.
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Step 2: Add remaining oil to same, hot pan and add zucchini and cook, stirring occasionally, for about 4 minutes, or until browned.
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Step 3: Return eggplant to pan with capsicum and sauce and bring to boil and then remove from heat.
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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.
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Step 5: Cook in a hot oven (200C) for about 12 minutes, or until cheese is golden.
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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.
We hope you enjoy this recipe!
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