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1
["Cut all the veggies to about 3/4-1 inch cubes.", "In a big pot put about 3 tablespoons of olive oil and start sauteing the veggies on medium heat, in this order, letting each one to cook for about 3-5 minutes after adding: onion, bell peppers, butternut squash, zucchini, sweet potatoes, eggplant, potato.
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2
(I actually cut and drop and this gives the right amount of time for each to cook, maybe except for the butternut squash, which takes longer to peel and cut).", "Mince the garlic and the spices and saute for 2 minutes.
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3
Add the tomato paste and saute for 3 min while mixing to caramelize a bit. Add the diced tomatoes and half a cup to 3/4 of water mix and bring to a boil. Taste for salt, but this will cook down a lot so be careful adding too much.
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4
Lower the heat and cook for 30 minutes.", "Meanwhile heat the oven to 400 degrees.
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5
When the cooking is done spread the mixture in lightly greased backing pans in a single layer (the veggies should not be one on top of the other as much as possible but should not be spread out. I needed to medium pans).", "Roast for 40 minutes. The Sauces should be almost dried out (but not very dry and burnt) and the veggies very soft but still hold some shape. Should look like a caramelized paste, so if it is too soupy add few more minutes of roasting.", "Enjoy this warm with a green salad, or next day at room temperature, but never cold from the fridge. Wonderful for sandwiches for next day lunch (try with goat cheese or ricotta salata).
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6
When I eat it warm I like to smash the potatoes with my fork to make it even more paste like."]
