Lamb and eggplant stacks
- Heat a frying pan and cook onion, garlic and mince for 5 to 8 minutes or until brown, stirring often. Add marjoram, parsley, tomato paste, salt and pepper to the pan and cook for a further 5 minutes.
- Cut eggplant into eight round slices. Cut capsicums into quarters and discard the seeds. Brush eggplant and peppers with oil and grill until just soft.
- Arrange four slices of eggplant in a roasting dish. Cover each slice with mince and capsicum, then with another eggplant slice. Top each stack with halloumi and grill until cheese is starting to melt.