Aubergine and Halloumi Harissa Skillet Bake

Preheat your oven to 180°C (160°C fan/gas 4). Heat 1 tbsp of olive oil in a roughly 22cm ovenproof skillet or frying pan over medium heat. Add the aubergine slices in a single layer and cook for 2-3 minutes on each side until golden and softened. Work in batches, adding another tablespoon of oil between each batch. Transfer the cooked aubergine to a plate.

If the skillet is dry, add another tablespoon of oil. Add the crushed garlic and fry for about 30 seconds until sizzling and fragrant, but be careful not to let it brown. Stir in the chopped tomatoes, harissa paste, caster sugar, and a pinch of salt. Simmer for 1 minute, lightly squashing the tomatoes with a wooden spoon. Remove the skillet from the heat and let it cool slightly.

Halve each piece of halloumi. Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato sauce, alternating them so there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the dried mint. Cover the pan tightly with foil and bake for 20 minutes. Remove the foil and bake for a further 5-10 minutes until the halloumi is lightly browned. Serve hot with warm flatbreads, rice, or couscous.