Aubergine & Halloumi in a Tomato & Pepper sauce

This is a lovely supper dish, served hot from the oven with new potatoes. but for me it's a dish that is best served at room temperature, as part of a selection of tapas or mezze. This quantity serves 6 as a main course or 10 as a starter.

For this recipe you will need,
3 medium sized aubergine
2 packs of halloumi cheese
1 tin of chopped tomatoes
1 large onion
2 sticks of celery
2 red peppers
4 cloves of garlic, more or less
1 tablespoon of tomato purée
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of sugar.
1 teaspoon of dried oregano
olive oil

Begin by slicing up the aubergine 1 centimeter thick and wiping with a little olive oil before cooking either in a heavy based pan or flat griddle. The aubergine need to be cooked right through and take on a golden brown colour. Put to one side while you slice up the halloumi cheese and fry in a little olive oil until they too have taken on some colour. make the sauce by chopping up the garlic, onion and celery and frying gently in two tablespoons of olive oil until they have become translucent, around 5 minutes. Add the chopped up de-seeded red pepper, and continue to cook until the pepper is tender, around 5 to 10 minutes. Add the tomato purée and cook for another 2 minutes before adding the tin of tomatoes, 500ml of water,  salt, black pepper, sugar and the oregano. Cook gently covered for at least 30 minutes.
In the bottom of a lasagne dish place a thin layer using half the sauce, then wrap each piece of the halloumi in a slice of cooked aubergine and place in the dish to fill a complete layer before placing the remaining sauce over the top. bake in a moderate oven 180C for 40 minutes.

Notes:
If I have a few small pieces of either the aubergine or the cheese left over, I distribute them evenly in the dish before placing on the remaining sauce.
Left overnight in the fridge, the flavours in this dish deepen and intensify, but do allow time for it to come back up to room temperature before serving.