Cut aubergine into 2 cm cubes, slice onion, slice bell pepper into 2 cm pieces and mince garlic.
1 aubergine, 1 yellow onion, 1 bell pepper
Heat olive oil in a pan on medium high heat. Sauté aubergine, onion and bell pepper for about 8 minutes.
1 tsp olive oil
Add garlic, crushed tomatoes, milk, cumin and bullion and stir. Let simmer for 15 minutes. season with salt and black pepper.
2 cloves of garlic, 800 g crushed tomatoes, 1 ml chili flakes, 1 tsp cumin, 0.5 cubes vegetable bullion, 0.5 dl milk
Season with salt and black pepper.
Cut halloumi into 2 cm cubes.
400 g halloumi
Heat olive oil in a separate pan on medium high heat. Cook halloumi until it has gotten some color on all sides.
1 tsp olive oil
Serve the stew on top of rice or pasta, and finish off with the halloumi.
I also topped mine with some spinach and vegetable chips to make the picture more colourful, but that is optional of course!
