Ingredients

• 2 x Medium/large onions cut into half moons

• 6 x Garlic Cloves - chopped

• 3 x Carrots, medium - cut chunky, 3cm

• 1 x Kumara, medium - cut chunky, 3cm

• 1 x Whole broccoli - small to medium - chopped

• 1 x Small eggplant - cut chunky 3cm

• 4 x Waxy style potatoes, cut chunky

• Olive oil - lots !

• 2 x Teaspoons dried oregano

• 2 x Teaspoons sumac - the lovely citrus flavours perfect

• 2 x Teaspoons thyme - dried

• 1 x Teaspoons cinnamon - ground

• 1 x Cup rich home made style chicken or vegetable stock

• 1 x Tin Italian diced tomatoes

• 2 x Tablespoons tomato paste

• 1 x Tablespoon sherry vinegar or red wine vinegar

• 1 x Teaspoon brown sugar

• 2 x Tablespoons lemon juice - the lemon juice is essential

• Salt - To your taste or special diet

• 1 x Teaspoon ground black pepper

Preparation

Place the diced vegetables in a baking dish and liberally pour the olive oil over the vegetables. Add the Spices and toss with your hands to evenly spread the olive oil and the spices with the vegetables. This is very important.

Now add the tomatoes, tomato paste, chicken stock, brown sugar and the sherry or red wine vinegar then fully toss the ingredients again.

Then add a little more olive oil over the top, cover with foil and bake in a hot oven, around 200c for 10 minutes then reduce the heat to 180c and bake for a further 1 hour.

Next add the lemon juice and stir into the vegetables before serving. When plated sprinkle with parmesan cheese.

Important: It is important that you use the olive oil liberally to combine, with your hands, the spices and the vegetables. Too little olive oil will create dryness in the dish.

Comments: We had great fun preparing this dish. The flavour keys are the spices and the quality of the chunky vegetables and the olive oil.