Cut eggplant into 1cm cubes, salt and leave for ½ hour, rinse and pat dry. Slice other vegetables.
In tajine heat oil and cook off onions, adding garlic, ginger and eggplant cook over medium heat for approx 5 minutes.
Add spices, stock powder. Continue cooking for 5 minutes; add beans and tomato simmer for 20 minutes.
Slice Halloumi into 1cm slices and pan fry in a hot heavy based non stick pan until golden.
Before serving stir in coriander, parsley, olives and currants, top with cooked Halloumi and garnish with toasted almonds.
Preparation time: 15 Minutes. Cooking time: 30 Minutes. Serves 6