Sweet Potato, Pepper and Eggplant Bake

This was described in The Guardian newspaper as being like a roast vegetable curry. Good winter comfort food.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  medium onions
• 6  tablespoons olive oil or 6  tablespoons  sunflower oil
• 2 -3  sweet potatoes, peeled and cubed
• 1  large eggplant, cut into cubes
• 1  large  red peppers or 1  large green pepper, cut into cubes
• 2  cloves garlic, sliced
• 1  teaspoon paprika
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1  teaspoon turmeric
• 250  ml  vegetable stock or 250  ml  chicken stock
• 1 (400 g) can chopped tomatoes
• 1 (400 g) can chickpeas, drained
• 3  tablespoons cilantro leaves, chopped
• 1 (8 ounce) carton sour cream
•  salt, to taste
•  sugar, to taste
•  Tabasco sauce, to taste

Directions

1. Preheat the oven to 200 C or 400 degrees F.
2. Cut one of the onions into large chunks.
3. Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
4. Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
5. Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
6. Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
7. Cook for five minutes.
8. Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
9. Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
10. Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
11. Stir halfway through baking.
12. Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
13. Serve with rice or bread.