This makes a great vegetarian evening meal. Recipe: Extracted from A Table at Tangleby II by Sue Heazlewood You’ll need a round oven dish or cake tin the same size as your tortillas. You can use store-bought roasted red capsicums if you prefer. Serves: 6 INGREDIENTS 450g pumpkin or orange kūmara — peeled and sliced 3 red capsicums — quartered 1 eggplant — sliced cooking oil, to drizzle salt and ground black pepper 4 tortillas ½ cup tomato chutney 3 cups baby spinach ½ cup mixed seeds, such…