Sweet Potato, Capsicum And Eggplant Bake

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 capsicum or 1 large green capsicum, 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 coriander leaves, chopped
1 (8 ounce) carton sour cream
salt, to taste
sugar, to taste
Tabasco sauce, to taste

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, sweet 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 coriander and top each plate with a spoonful of sour cream. Serve with rice or bread.

from: www.food.com