I didn't have the required sweet potato but included mushrooms and a few long forgotten tomatoes, which shouldn't have been in the refrigerator to start with, and used garlic instead of onion. To simplify the vegetable preparation, I just chopped everything up and roasted it together.....with the peppers, eggplant and zucchini, the combination was reminiscent of ratatouille.
You would never have suspected it since it was very full-flavoured and satisfying. This recipe, from the book Plenty by Yotam Ottolenghi, is definitely one that will be repeated.
This post participates in I Heart Cooking Club's theme this week of
Pies & Tarts. We are currently cooking with featured chef Yotam Ottolenghi.