This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk Serves four to six. 1 red pepper and 1 yellow pepper about 100 ml olive oil 1 aubergine, cut into 4cm dice salt and black pepper 1 sweet potato, peeled and cut into 3cm dice 1 small courgette, cut into 3cm dice 2 medium onions, thinly sliced 2 bay leaves 300 g shortcrust pastry 8 thyme sprigs, picked 120 g each ricotta and feta 7 cherry tomatoes, halved 2 medium free-range eggs 200 ml double c