Cut the melanzane in half lengthwise and score the surface crosswise. Later, lightly fry in oil to soften the inside. Save the oil for the other ingredients. Cut out the inside of the melanzani, dice it and place the hollowed eggplant halves in a gratin dish coated with oil. Now fry the onions until they are translucent and add the garlic cloves, peppers, eggplant cubes, tomatoes, sugar, salt, parsley and bell pepper. Mix everything together and cook for about 20 minutes. Spread half of the halloumi cheese in the melanzane, form a layer of onion mixture on top and fill it with the rest of the halloumi. Finally, pour tomato sauce as desired and bake in the oven at 250 °C for 45 min.
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