Ingredients

2 red onions
2 potatoes
1 sweet potato
2 carrots
1 eggplant
1 zucchini
1 red capsicum
1 lemon
4-5 cloves garlic
2-3 chillis
1 small tin tomatoes
4 tbsp tomato paste
salt & pepper
water
chilli flakes
cumin
1/4 cup olive oil

Pre-heat oven to 200 degrees. Peel the lemon, garlic, potatoes, carrots and sweet potato. Cut all the vegies and the lemon into chunks and put them in a casserole dish together with the garlic cloves and roughly chopped chillis. In a separate bowl, mix the tomatoes with tomato paste, salt & pepper, chilli flakes and cumin. Add one cup boiling water and stir. Add olive oil. Stir the sauce through the vegies and cover the casserole dish with foil or a lid. Cook in the oven for one hour then remove the lid and cook a further 10 minutes.

To make it a feast, sprinkle with toasted almonds and serve with couscous, yoghurt & cucumber and crispy pita chips on the side. Serves 4, or 2 with awesome leftovers the next day.