Ratatouille Haloumi Bake

Serves 4, Prep and Cook 35 mins

¼ cup olive oil

500g eggplant, trimmed, cut into 3cm pieces

3 large zucchini (400g), cut into 2cm thick slices

260g jar chargrilled capsicum, drained, coarsely chopped

500g jar roasted garlic with tomato and onion pasta sauce

180g block haloumi

2 tblsps chopped fresh parsley

1 cup grated pizza cheese Crusty bread, to serve

1 Heat 2 tblsps 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 parsley and pizza cheese.

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

5 Serve with crusty bread.