Turkish Vegetable Casserole

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If you have a glut of home grown or locally produced vegetables, use them up in this tasty Middle-Eastern vegan stew. You can substitute just about any alternative vegetables, so long as they are cut up into even-sized pieces.
If there's any left over, eat it cold for lunch the next day, or use to top a home made pizza.

• 3 bell peppers, sliced
• 2 courgettes/zucchini, diced
• ½ butternut squash/2-3 carrots/1 sweet potato, peeled and diced
• 1 large onion, sliced or diced
• 6-8 ripe tomatoes, diced or 1 tin of chopped tomatoes 
• 200 ml water or vegetable stock
• 1-2 large cloves of garlic, crushed
• 1 tbsp sun dried tomato paste
• 1-2 tsp paprika/smoked paprika
• 1 tbsp chopped fresh parsley
• ½ tsp cinnamon or allspice powder
• ½ a fresh chilli, chopped finely (optional)
• black pepper to taste
• 2 tbsp olive oil

Heat the oil in a casserole dish at 200C/190C fan/Gas 6.
Add the onions, peppers, courgettes and squash and coat in the oil.
Return to the oven and roast for 10-15 minutes.
Stir in the chopped tomatoes, garlic, herbs and spices. 
Return to the oven for a further hour or so, stirring occasionally, until the sauce has reduced and the vegetables are soft and lightly browned.
Serve with rice, flat bread or cous cous.

Alternative: Add a tin of drained chickpeas for extra protein.
Slow cooker/crock pot method: Add all of the ingredients to the slow cooker (reduce the water/stock to 100ml) and stir well. Cook on medium for 6-8 hours.