Sweet Potato, Pepper and Eggplant Bake

Name: Sweet Potato, Pepper and Eggplant Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 serving(s)
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

Submitted by Sackville

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

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photo by DeliciousAsItLooks

Ready In:: 1hr 5mins
Ingredients:: 18
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

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

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Reviews

I love this dish. Not the quickest prep time because I used everything fresh from our Michigan farm stands, but worth it. I did leave the coriander out b/c I HATE cilantro and anything derived from it. I also used plain Greek yogurt instead of sour cream and it went well with the flavor of the dish. I even pureed some for my 7 month old!! Thanks.

mindynicole7
Incredibly delicious, and I even forgot the sour cream, cilantro, and tabasco! I had a large 14.5 oz can of fire-roasted tomatoes that I used. This is a wonderful healthful recipe that will go into my keeper file!

Carianne
Wow! Hubby and I loved it. Quote from hubby “I’m can’t believe that I’m really enjoying a recipe that is eggplant and chickpeas”. ?? Made it exactly as written and served with rice. Lots of Tabasco.

ddshantz
This recipe is so good I used less liquid and roasted it in the oven. The whole family loved it!

tiffany.amezquita
Delicious! I left out the onion and stirred in some scallions before serving instead. Served it with some crusty sourdough bread and it was a delicious meal.

DeliciousAsItLooks

Tweaks

I love this dish. Not the quickest prep time because I used everything fresh from our Michigan farm stands, but worth it. I did leave the coriander out b/c I HATE cilantro and anything derived from it. I also used plain Greek yogurt instead of sour cream and it went well with the flavor of the dish. I even pureed some for my 7 month old!! Thanks.

mindynicole7

RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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