Step 1

Preheat oven to 200C/180C fan forced. Place a 20cm (base measurement) cast iron skillet or frying pan in the oven for 5 minutes to heat. Remove the skillet from the oven and spray with oil. Add the eggplant. Spray the eggplant with oil and return to the oven. Roast, stirring once, for 20 minutes or until eggplant is starting to brown.

Step 2

Add the sauce to the pan and top with the zucchini. Bake for a further 10 minutes or until zucchini is starting to brown.

Step 3

Add the haloumi and bake for a further 10 minutes or until golden. Drizzle with pesto to serve.