- (4-6 people)
- approx. 1/2 cup extra virgin olive oil
- 3 Japanese eggplant, sliced into 1/2 inch rounds (or equivalent in Italian eggplant)
- 3 zucchini, sliced into 1/2 inch rounds
- 1 red shepherd pepper sliced
- 1 green cubanelle pepper, sliced
- 2 medium potatoes, peeled and sliced in 1/2 inch rounds
- 2 medium ripe tomatoes, sliced
- 2 medium onions, peeled and sliced
- 3-4 cloves of garlic, thinly sliced
- 1/2 cup chopped fresh mint
- 1 1/2 cup chopped fresh parsley
- 1 tsp. dried Greek oregano
- 1 1/2 cup grated ripe tomato (you can use canned plum tomatoes, hand-crushed)
- sea salt and fresh ground pepper
- 2 Tbsp. breadcrumbs
- hand-torn Halloumi cheese to taste
- pre-heated 425F oven
- You will need a 9×11 deep baking vessel. Pour enough olive oil to just cover the bottom. Arrange an upright row of eggplant followed by a row of zucchini, a row of red and green peppers, row of potatoes and finally tomato slices.
- Repeat step 1 until your baking vessel is filled with vegetables. Wedge your rounds of onions randomly in between vegetables.
- Season with salt, pepper and top with garlic, chopped mint and parsley. Spoon over the the grated tomato, drizzle more olive oil on top and sprinkle the breadcrumbs on top.
- Cover with foil, place in your pre-heated 425F oven for an 90 minutes. Uncover, place the Halloumi on top and place back in the oven (uncovered for another 20 minutes or until the cheese is golden.
- Remove from the oven, allow to cool 10 minutes and serve with lots of crusty bread
