Ingredients
- 3 tablespoons olive oil
- 2 red onions, chopped
- 3 garlic cloves, chopped
- 1 chilli pepper (big red chilli, finely chopped)
- 1 eggplant, in small chunks
- 1 zucchini, in chunks
- 1 green capsicum, chopped and deseeded
- 2 red capsicums, chopped and deseeded
- 4 Roma (1 pound) tomatoes, chopped
- 1 can (400 gram) diced tomatoes
- Sea salt to taste
- Black pepper, few grinds to taste
- 1 can (400 grams) garbanzo beans (chickpeas, drained)
- 2 tablespoon fresh rosemary leaves
- 4 tablespoons cheddar cheese, grated
- 4 tablespoon parmesan cheese, freshly grated
- Pepper, to taste
- FOR SWEET POTATO MASH
- 1.8 kilograms sweet potatoes (peeled and cut into chunks, 3 big potatoes)
- 40 grams butter
- 50 ml milk
- Salt to taste
- Black pepper, few grinds of
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Spoon mix into an ovenproof dish.
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Step 4: 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.
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Step 5: Spread mash over the vegetables and top with cheeses.
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Step 6: Grind over black pepper and bake at 180C for about 35 minutes or until golden.
We hope you enjoy this recipe!
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