JODY THOMAS

• 2 capsicums (1 red and 1 yellow), deseeded and cut into bite size chunks

• 1 medium eggplant cut into bite sized chunks

• 1 medium red or white onion cut into wedges

• 2-3 tablespoons olive oil

• 2 garlic cloves peeled and crushed

• Handful fresh basil leaves

• 1 x 400g can chopped tomatoes (with herbs, optional)

• 225g block Halloumi cheese cut into 8 slices

 

METHOD

 

1. Preheat oven to fan bake 200C

2. Place capsicums, eggplant and onion in a shallow serving dish.  Add 2 tbsps olive oil with sea salt and ground pepper.  Mix.

3. Bake for 25 minutes

4. Remove the dish from the oven, turn the vegetables, then cook for a further 5-10 minutes or until well softened and lightly browned.

5. Remove the dish from the oven, stir in the garlic, basil and tomatoes, arrange the Halloumi on top, drizzle with the remaining oil, season with more ground pepper and return to the oven for a further 15 minutes or until the Halloumi is hot and lightly browned.

6. Scatter with more fresh basil to serve. 

 

This dish is loaded with goodness and is super easy and quick.  It’s nice served with a green salad and works well with any other condiment. 

 

EGGPLANTS, also known as aubergines, provide a good amount of fibre, vitamins and minerals in few calories.  They boast a high number of antioxidants, that help protect the body from damage caused by harmful substances known as free radicals.  These antioxidants help  protect against cellular damage.  The fibre in eggplants may benefit cholesterol levels.  Chlorogenic acid, a primary antioxidant in eggplants may decrease levels of low density lipoprotein, or ‘bad’ cholesterol and reduce the risk of nonalcoholic fatty liver disease.