Aubergine and Halloumi Harissa Flatbreads

Preheat your oven to 200c / gas 6. 

Heat the oil in a large frying pan over a medium heat and fry the aubergine rounds on each side for a few minutes until golden brown. Remove and put to one side on a plate. 

Turn the heat down and gently soften the garlic for a couple of minutes before adding the tomatoes, harissa, sugar and some salt and pepper to season. Heat through and then transfer to an oven proof dish. 

Layer the aubergine rounds and halloumi slices on top of the tomato mix then drizzle with a little oil, bake in the oven for 20 minutes until the edges start to turn brown.