Directions

1. 1) Preheat the oven to 200 degrees C. 2) Lightly boil the sweet potato for about 10 minutes, then transfer to a baking tray and stick in the oven.3) Meanwhile, fry the onion and garlic, followed by the aubergine, courgette, pepper and tomatoes. Add the puree, stock and herbs, then part-cover and leave to simmer for about 15 minutes.4) Pour the veg into a casserole dish, then transfer the part-roasted sweet potatoes on top.5) Mix the breadcrumbs and cheese, then sprinkle over the top of the dish.6) Return to the oven for 30-40 minutes.