A few years ago aubergines used to be quite bitter. In order to counteract this you were told to slice the aubergines and cover in salt and leave in a colander to drain for an hour or so. This was said to draw out the bitter juices of the aubergines. Modern aubergines no longer have this problem and so this is not something that is needed any more which makes aubergines so much easier to use now. Aubergines really can soak up a lot of oil but in this dish it doesn't matter because the olive oil helps the sauce come together nicely.

Ingredients
500g aubergines, peeled and chopped into 3cm chunks 
3 tbsp olive oil 
3 large garlic cloves, finely chopped 
2 tsp smoked paprika 
1 tsp paprika 
1 tsp ground cumin 
1 tsp dried chilli flakes 
1 tsp ras el hanout 
4 tomatoes, chopped into chunks 
2 tbsp tomato puree 
Ketchup 3 tbsp 
1 bay leaf 
2 tsp sugar 
120ml stock 
Block of halloumi 
½ lemon, juiced 
1 tsp sumac  
Salt 

Method
Heat 2 tbsp of the oil in a pan over a medium heat. Add the aubergine, season and cook until the aubergines are golden all over.  The aubergines will soak up the oil and it should be fine but if it gets too dry then add another tbsp of oil. 

Add the garlic and cook for a min until fragrant.  Add both paprika's, the cumin, the chilli and the ras and cook for a further min.  Add the tomato puree, stir and cook for another min.  Add the tomatoes, tomato ketchup, bay leaf and sugar and cook for few mins. Add the stock, mix well and bring to the boil. Cover, reduce the heat and simmer for 15-20 minutes, stirring occasionally until thick and reduced.   

When you are happy with the thickness, heat the remaining 2 tbsp of oil in a frying pan and cook the halloumi for 2 minutes each side until golden. 

Put the lemon juice into the zaalouk, stir and check the seasoning, remembering that the halloumi is salty.  Put the zaalouk into dishes, top with the halloumi and sprinkle the sumac over the top and serve with pitta bread.