Sweet and sour pumpkin and pepper ragout

Ingredients for 6 servings:

• 800 g pumpkin flesh, sliced
• 3 red bell peppers
• 10 ml olive oil
• 2 shallots, thinly sliced
• 50 g sugar
• 20 ml white wine vinegar
• 300 g tomatoes, peeled
• 60 g butter
• 1 garlic clove(s)
• ½ bunch coriander leaves
• 1 pinch(s) of saffron
• salt and pepper
• cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Appetizer or excellent side dish

Halve the peppers, brush with olive oil, and season with salt. Bake in the oven at 200°C for about 20 minutes. The skin will then turn black and blister. Wrap in newspaper or cover with a wet cloth for ten minutes to make the skin easier to peel off. Peel off the skin and finely dice the pepper flesh. Caramelize the sugar, pour in the vinegar, and reduce slightly. Sauté the shallot slices, the peppers, and pumpkin cubes. Add the crushed tomatoes, chopped coriander, butter, and a few saffron threads, and simmer for a quarter of an hour. Season with salt and pepper. If the mixture is too runny, dissolve a little cornstarch in water and stir in. Garlic bread goes very well with this.