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Ingredients

2 tbs olive oil
1 red onion, halved, cut into thin wedges
1 eggplant, cut into 2cm pieces
2 zucchini, coarsely chopped
1 large red capsicum, coarsely chopped
400g btl red wine and garlic tomato pasta sauce
400g can chickpeas, rinsed, drained
2 x 180g pkts chilli or plain haloumi, sliced
130g cherry truss tomatoes, stems cut into bunches
Fresh continental parsley leaves, to serve

Method

Step 1 Preheat oven to 220C/200C fan forced. Heat oil in a deep ovenproof frying pan over medium-high heat. Add onion and eggplant. Cook, stirring, for 5 minutes or until eggplant softens.
Step 2 Add zucchini and capsicum. Cook, stirring, for 3 minutes. Add the pasta sauce, chickpeas and 60ml (1⁄4 cup) water. Bring to the boil. Remove from heat.
Step 3 Carefully layer haloumi slices over vegetable mixture. Arrange tomato on top. Season with cracked black pepper. Bake for 15 minutes or until heated through.
Step 4 Turn oven to grill setting. Grill for 2 minutes or until the haloumi is golden. Sprinkle with the parsley leaves to serve.

Chickpea ratatouille & haloumi bake

How to make Chickpea ratatouille & haloumi bake

Ingredients

Method