Pumpkin Ratatouille

INGREDIENTS

A 2.5 kg pumpkin, peeled and deseeded pumpkin or squash cut into 2cm chunks
A few tsps fine sea salt
A few sloshes of olive oil
3 large onions, roughly chopped
4 red peppers, seeded and cut into 1cm chunks
1 aubergine, chopped into same size chunks as above
200g roughly chopped field mushrooms
4 garlic cloves, thinly sliced
5 bay leaves, preferably fresh
6 tsp finely chopped fresh rosemary
3 tbsp chopped fresh oregano or marjoram,
a few grates of nutmeg
3 tsps ground cumin
500 ml passata or tinned tomatoes
6 tbsp sweet red wine vinegar, such as cabernet sauvignon (or use any good-quality red wine vinegar and a pinch of sugar), mixed with 12 tbsp of water
5 tbsp pine nuts, lightly toasted
Chopped parsley to garnish


DIRECTIONS

In a large bowl or pan, toss the pumpkin with the salt and set aside.

In a large deep saucepan, heat the olive oil over a medium heat, then add the onions with a pinch of salt.

Stir well and cook, stirring often, for at least 15-20 min until the onions are soft and beginning to caramelise.

Next add the chopped red pepper, fry for a further 10 min, then follow with the garlic, bay leaves and rosemary.

Continue to cook for a couple of minutes, before adding the pumpkin (blotted dry if wet). Reduce the heat and fry for 20 min, until the pumpkin is barely tender, turning it every now and then.

Add the chopped aubergine and mushrooms.

Then stir in the oregano or marjoram, nutmeg and cumin, followed by the passata.

Cook for 5-10 min, until the pumpkin is completely tender, then sprinkle with the vinegar and water, and taste and season with salt and pepper.

Serve warm, with the toasted pine nuts on top, and a further sprinkle of chopped parsley.