Eggplant and Halloumi Tomato Bake

Step 1

Heat the oven to 425 F. Toss the eggplant, halloumi, tomatoes, red onion, garlic, olive oil, oregano, balsamic vinegar, salt, and pepper in a baking dish.

Step 2

Bake until the eggplant is tender and the tomatoes collapse into a saucy base, stirring once halfway through.

Step 3

Meanwhile, combine the couscous, hot water, lemon zest, and a pinch of salt in a bowl, cover, and let stand until tender.

Step 4

Fluff the couscous with a squeeze of lemon juice, then serve it under the baked eggplant and halloumi.

Step 5

Finish with the chopped basil.