July 29, 2016
Fresh Tomatoes, Comfort Food, Dinner,
Main Dish, Vegetables, Eggplant, Onions, Sweet Potato/Yam, Sunday Dinner, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian, Canned Tomatoes more
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"From a feature in our daily paper The West Australian. Times are estimated."
Heat oil in a big pot and add onion, garlic and chilli for a few minutes to soften and then add the vegetables, combining well and cook for a few minutes, adding extra oil if needed.
Now add the can of tomatoes and seasoning and bring to the boil and simmer for about an hour until softened and then add the chickpeas and rosemary.
Spoon mix into an ovenproof dish.
Mash - cook the sweet potatoes in salted water until tender and then drain and return to the pot on the heat to dry out a little and then add the butter and milk and mash by hand or puree if your prefer that consistency.
Spread mash over the vegetables and top with cheeses.
Grind over black pepper and bake at 180C for about 35 minutes or until golden.
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Delicious and very filling too! I didn't have any onions or chili peppers so sprinkled some onion powder in and used Rotel tomatoes for the canned tomatoes. This makes a lot! Thanks for sharing!