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Begin by preparing the grill for direct cooking. Take the aubergine, white onions, tomatoes, bell pepper and celery stalk and place them all on the hot grill and cook for 10–15 minutes, or until lightly charred and tender
Remove the vegetables from the grill, then leave to cool for a couple of minutes. Discard any overly blackened pieces and the onion skin, then roughly chop all of the vegetables except for the tomatoes
Heat the olive oil in a large pot over medium heat, then add in all of the barbecued vegetables
Let them cook for a couple of minutes, stirring to break down the tomatoes, then add in the garlic, capers, green olives and raisins
Leave to cook for around 5 minutes before adding in the bay leaf and red pepper flakes
After 2 minutes of cooking, add in the red wine vinegar and leave to simmer and cook out for a couple of minutes before adding the chopped herbs
Taste and season with salt and pepper, then leave to gently simmer for 10 minutes
Meanwhile, slice the halloumi and brush with the olive oil. Cook on the grill for a couple of minutes on either side until nicely charred
To serve, spoon the caponata into serving bowls and top with the halloumi. Garnish with the pine nuts, parsley, olive oil, salt and pepper