Roasted eggplant, kumara stew

2 medium eggplants, cut in bite-sized pieces 2 medium kumara, cut in bite-sized pieces 2 tablespoons olive oil salt and black pepper, to season 2 x 400g cans chopped tomatoes 420g can chickpeas, drained, rinsed 2 cups broccoli florets 2 tablespoons reduced-fat sour cream 2 tablespoons chopped fresh parsley Instructions Step 1 Preheat oven to 190ºC. Place eggplant and kumara in a baking dish. Drizzle over oil and season with salt and pepper. Roast for 30 minutes until just tender. Step 2 Tip eggplant and kumara into a large saucepan with tomatoes. Cover and bring to the boil. Remove lid and simmer for 2-3 minutes. Add chickpeas and broccoli and simmer for 2 minutes. Step 3 Remove from heat and stir in sour cream. Scatter over parsley and serve.