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Ratatouille Haloumi Bake

Created by ImPat on March 25, 2020

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)

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.