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Italian Tomato and Eggplant Stew with fried Halloumi and Pita

Healthy, comforting and so full of flavor. A 30-minute, super quick and good weeknight dish!

Course bowl, dinner, lunch, Main Course
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 4 servings
Calories 456 kcal

What you will need

  • 1 red onion
  • 1 tbsp Olive Oil
  • 650 g Eggplant about 2 medium sized ones
  • 300 g tomatoes fresh ones (best is a mxi of large ones and cherry tomatoes)
  • 1 tbsp tomato paste
  • 200 g canned tomatoes (puréed)
  • 2 tbsp rosemary
  • 2 tbsp oregano
  • juice from 1/2 lemon
  • 60 g Capers about 3-4 tbsp
  • 40 g Olives about 3 tbsp, sliced olives
  • 300 g Halloumi
  • 2 Pita

How to

  1. Finely dice the onion. Heat up the olive oil in a pan and add the onion when hot. Sautée for about 2 minutes until fragnant.

    In the meantime chop the eggplant and tomatoes into about 2 cm sized chunks or half the cherry tomatoes, if using. Add them into the pan and sautée for another 2 minutes on high heat. Reduce the heat to medium high and stir in the tomato paste and sauce and the herbs. Let simmer for 10 minutes and then add in the juice from half a lemon, the capers, olives, some freshly cracked black pepper and some salt. Let simmer for another 10 minutes.

    While this is simmering slice the halloumi into about 1/2 cam thick slices. Place them on a grill or a preheated (grill)pan and fry them on medium high heat for about 3 minutes on each side until golden brown.

    Heat up the Pita in the oven.

    When everything is ready add the stew onto the plates and place the fried halloumi on top. Serve with the fresh pita and enjoy!