What can I do with ripe vegetables?
2 cups fresh spinach, chopped 1 large eggplant 2 medium carrots 1 medium potato 2 medium tomatoes 1 medium sweet potato 4 cloves garlic ½ of 1 medium cauliflower head 1 medium onion 2 tablespoons vegetable oil ¼ teaspoon coriander powder ¼ teaspoon cinnamon powder ¼ teaspoon black pepper ½ teaspoon paprika ¼ teaspoon red chilli powder Salt to taste 1 ½ cup tomato sauce
Cut off stem of eggplant. Peel eggplant starting from the point of its stem to the opposite end in long, alternating strips – leaving some skin on. Chop up eggplant into cubes (roughly 1x2 inches).
Pare carrots and cut them into ½-inch slices.
Pare potato and chop into cubes (roughly 1x1 inches).
Cut tomatoes into large chunks
Pare sweet potato and cut into large chunks (roughly 2x2 inches).
Slice garlic cloves into medium slices.
Remove inner core of cauliflower. Gently tease apart florets by hand, trimming away any large pieces of stem, and separate into smaller florets.
Slice onion into medium-thick slices.
Place all vegetables (including spinach) into a large bowl.
Add vegetable oil, coriander powder, cinnamon, black pepper, paprika and red chilli powder. Thoroughly stir all the vegetables until evenly-coated with seasoning.
Place the vegetables in a baking pan, sprinkle with salt and pour tomato sauce on all.
Cover pan with aluminum foil and bake at 180˚C for 45 minutes. Serve hot.
Preparation Time : 10 - 20 Minutes
Cooking Time : 40 - 60 Minutes
Servings :
Meal Type : Lunch
