Ingredients:

• 400 gr. halloumi

• 3 medium eggplants

• 4 large onions in thin slices

• 1 bunch of parsley, chopped

• 2 tea cups of olive oil

• 500 gr. tomatoes, chopped

• 100 gr. sliced mushrooms

• 1 bell pepper, thinly sliced

• 4 cloves of garlic, chopped

• Salt and Pepper

• Some sugar

• A little cinnamon

• 1 package of tomato juice or tomatoes

Preparation:

1. Wash and dry the eggplants well. Cut them lengthwise in the middle and carve relatively deep rhombuses but without reaching the bottom. Sprinkle with a relatively large amount of salt. Turn them over on clean towels (or in colanders) and leave them there for about 1 hour, to drain, so they don't absorb too much oil during frying. Then, rinse them to remove the salt, wring them out with our hands and wipe them well with absorbent kitchen paper.

2. In a large pan, heat the olive oil over medium heat and fry the eggplants for a few minutes, with their cut side down. Once their flesh is well browned and semi-soft, fry them for a while on the other side. Take them out of the pan and put them side by side in a baking tray. Empty the flesh and cut it into small cubes.

3. Fry the onion in the pan until it caramelizes slightly and then add the eggplant cubes, garlic, pepper, tomatoes, parsley, sugar, salt and pepper. Stir and cook on low heat for 20 minutes.

4. Put half the halloumi on the eggplants, pour a layer of the mixture on top and put the rest of the halloumi on top. At the end, pour the tomato sauce and bake in a preheated oven at 180 °C for about 45 minutes, or until the halloumi is cooked.