Ingredients 2 tbsp olive oil 2 small red onions, finely chopped 2 cloves of garlic finely chopped 2 large Aubergines, chopped into 2.5cm chunks 400g tin of chopped tomatoea 3 tbsp sundried tomatoe pesto 1½ tsp dry oregano 1 tsp paprika ½tsp ground cumin ½tsp chilli powder or flakes 400g haloumi sliced into ½cm slices Fresh Basil leaves

Method

Heat the oil in a large pan and fry the onions until soft and starting to brown
Add the rest of the ingredients, season wih salt and pepper and mix well
add 200 ml boiling water (or ½ water and ½ red wine). Bring to the boil
turn heat down, cover and simmer for 1 hour stirring occasionally
Preheat qven to 200°C
transfer to an oven proof dish, place haloumi on top and bake for 15 minutes
Sprinkle the torn basil leaves on top before serving