Ingredients:
1 Eggplant sliced
2 Onions sliced in quarters
1 Sweet Potato Cubed
4 Ruby Lou Potatoes Cubed
2 Red Capsicum Chopped into big pieces
Bunch of Silverbeet washed and chopped
300 grm Jap Pumpkin
440 grm Can Chopped Tomatoes
250 grm Black Eyed Peas
250 grm Borlotti Beans
2 cups Stock (chicken or vegetable)
¼ cup olive oil
Salt & pepper to season 

Method:
Soak beans for at least 3 hours or overnight. Place all veggies in a roasting pan drizzle with olive oil and season with salt and pepper. Roast veggies in a covered dish for at least an hour. Uncover and stir in stock and beans. Place back in the oven covered for a further 1 ½ hours or until beans are soft. Serve with Mash or Polenta.

Serves: 4

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