Pumpkin with eggplant and chickpeas

Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a kind of winter ratatouille

Preheat the oven to 180°C (350°F). Bake the squash with olive oil, salt, and pepper for about 1 hour, turning every 15 minutes. Sauté the onion in olive oil until translucent. Add the garlic and continue frying until golden brown. Drain and chop the tomatoes. Add to the onion mixture along with salt, pepper, cumin, saffron, and wine. Mix well and simmer for about 30 minutes. Fry the eggplant in olive oil for about 15 minutes until golden brown. Drain the chickpeas, rinse with hot water, and add to the tomatoes. Gently mix the squash, eggplant, and tomatoes, season to taste, and serve garnished with parsley. Delicious as a main course with bread or as a side dish to roasted chicken (see also my “Spicy Free-Fly Roast Chicken” recipe).