Summary

Ingredients

• 1 small pumpkin (butternut), peeled, pitted, cut into large pieces
• 4 tablespoon olive oil
• salt and pepper
• 0.5 teaspoon ½ saffron threads (optional), soaked in a little hot water
• 1 onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 200 ml white wine, dry
• 1 large eggplant (s), roughly diced
• 1 can tomato (s), (425 ml)
• 1 can chickpeas, (425 ml)
• Parsley, smooth, chopped

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Instructions

1. Preheat the oven to 180 degrees.
2. Bake the pumpkin with olive oil, salt and pepper for about 1 hour, turning every 15 minutes.
3. Let the onion turn translucent in olive oil, add the garlic and continue frying until the onions are golden brown.
4. Drain and chop the tomatoes. Add salt, pepper, cumin, saffron and wine to the onion mixture.
5. Mix well and simmer for about 30 minutes.
6. Fry the aubergine in olive oil for about 15 minutes until golden brown.
7. Drain the chickpeas, rinse with hot water and add to the tomatoes.
8. Mix the pumpkin, aubergine and tomatoes carefully, season to taste and serve garnished with parsley.
9. Tastes great as a main course with bread or as a side dish to roast chicken (see also my recipe spicy roast chicken free-flying)