Ingredients:

1. one huge aubergine
2. two carrots
3. Two huge onions
4. Four large green peppers
5. two large red or Romano peppers
6. four large ripe plum tomatoes
7. four huge cloves of peeled and mashed garlic
8. 50 millilitres of olive oil
9. 1/4 teaspoon ground cloves
10. 1/4 teaspoon ground coriander
11. One-half teaspoon of paprika
12. One teaspoon of dried oregano
13. A teaspoon of sea salt flakes
14. a teaspoon of freshly ground black peppercorns
15. 1 vegetable stock cube
16. 2 tbsp tomato purée
17. 1 tbsp Turkish sweet red pepper paste
18. 1 tbsp lemon juice
19. 1 tbsp plain flour
20. ½ cinnamon stick
21. 1 large bay leaf
22. 1-2 tbsp extra-virgin olive oil

Directions:

1. Preheat oven to 200°C (fan 180°C) and gas. 6. Slice the courgettes and aubergine into 3–4 cm pieces, then spread them out evenly on big platters or baking sheets. To release their juices, sprinkle equally with 1 tsp of fine sea salt and let sit for 15 minutes. After patting dry with some kitchen paper, place on a big roasting tray that is deep.
2. Chop the tomatoes, peppers, and onions into pieces that are about the same size as the other veggies. Add, together with the garlic, to the roasting tray. Combine the olive oil, coriander, paprika, oregano, cloves, half of the sea salt flakes, and cracked black pepper in a basin. Using clean hands, toss all the veggies with the mixture. Make sure every vegetable is coated and distributes itself equally.
3. Stir gently halfway through the 30-minute baking time. Meanwhile, prepare the remaining ingredients. In a heatproof container, dissolve the stock cube, tomato purée, and pepper paste in 600ml of freshly boiled water.
4. After 30 minutes, take the roasting tray out of the oven, give the veggies a gentle stir, then pour in the lemon juice, flour, and the last of the sea salt flakes and crushed black pepper. Gently stir in the bay leaf and cinnamon stick, then slowly pour in the stock. Preheat the oven to 220°C (fan 200°C) or gas 7. Put the roasting tray back in the oven and bake for an additional 45 minutes, stirring gently halfway through. When the vegetables are warm, remove the tray from the oven. Just before serving, drizzle some extra virgin olive oil over.