- 1 eggplant sliced, sprinkled with salt and extra virgin olive oil
- 2 red capsicum cut into chunks
- 2 red onions diced into quarters or eighths
- 5 gloves of garlic
- 1 tin of tomatoes, (rinse out the empty tin with water, add the left over tomato and water to the dish)
- 1 tbs balsamic vinegar
- 220g Halloumi sliced
- Large handful of basil
- Salt and pepper
- Exra virgin olive oil
- Thyme and Oregano
Turn the oven to 180 degrees. Mix the eggplant, onion, capsicum with garlic and 2 tablespoons of olive oil, salt and pepper and herb of choice (oregano, thyme). Scatter the vegetables on a large baking dish and roast the vegetables for 20 minutes. Remove the roasted vegetables from the oven after 20 minutes, pour the tomatoes, splash of balsamic vinegar and scatter with the Halloumi cheese and half of the basil over the top of the vegetables. Place the baking dish back into the oven and bake for another 20 minutes or until the Halloumi is browned and the tomatoes are a radiant red bubbling colour.
Scatter the remaining basil on top when serving. This dish will go nicely as a vegetarian dish served on a bed of baby spinach or you could serve this dish with a piece of a protein of choice along with green beans and broccoli.