Eggplant and Haloumi Skewers with Roasted Tomato Sauce

Ingredients

• 1 eggplant (300g)
• 250 grams (8 ounces) haloumi cheese
• 1/4 cup (35g) plain (all-purpose) flour
• 1 egg, beaten lightly
• 1/2 cup p (35g) fresh breadcrumbs
• 1/2 cup (40g) finely grated kefalotyri cheese
• 36 fresh basil leaves
• vegetable oil, for deep-frying
• 125 grams (4 ounces) cherry tomatoes
• cooking-oil spray
• 1 clove garlic, crushed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1/2 teaspoon white sugar