Instructions

1. Preheat the oven to 190°C
2. Cut the onion into 4 wedges, the baby aubergines in half, the sweet potatoes into chunks.
3. Scatter these in a baking tray, then tuck the garlic cloves between them.
4. Scatter the cumin seeds and dust the paprika & cayenne on top. Season with salt and pepper, then drizzle with oil and vinegar.
5. Toss well.
6. Bake in the oven for 15 minutes, then take out the tray.
7. Add the tomatoes, passata and water. Toss well again and bake for another 10 minutes.
8. Now add the broad beans, toss and bake for another 5 minutes or so, until the vegetables are tender.
9. Add some fresh herbs and serve.