Haloumi and chargrilled vegies on vienna

1/2 cup of mint leaves, finely chopped
1 long red chilli, finely chopped
1 tsp sumac
1 tbsp olive oil
200g haloumi
1 medium eggplant, thinly sliced lengthways
2 red capsicums, deseeded and quartered.
1/4 cup olive oil
vienna loaf sliced and toasted

1. Preheat oven to 200C. Put mint, chilli, sumac and olive oil in a bowl and stir until well combined. Add haloumi and gently stir until well coated with marinade. Set aside.
2. Line 2 oven trays with baking paper. Arrange eggplant and capsicum slices, brush with olive oil and bake for 20-25 minutes until cooked through.
3. Heat a chargrill pan. Add marinated haloumi slices and cook for 1 minute on each side or until charred. Put a slice of toast on a plate and top with roasted eggplant and capsicum and finish with haloumi slices.