Pumpkin and Eggplant Vegetable

Ingredients

• 500 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 400 g large eggplants (1 large eggplant)
• 1 Shallot
• 1 clove of garlic
• 300 g Tomatoes (4 Tomatoes)
• 2 tbsp olive oil
• Salt
• Pepper
• curry powder
• 200 ml classic vegetable broth
• 4 sprigs of thyme
• 2 tbsp pumpkin seeds
• 2 slices whole grain bread

Instructions

1. 1.

   Deskin the pumpkin, wash and dry the pumpkin and eggplant. Cut both into cubes.

2. 2.

   Peel and finely chop the shallot and garlic. Wash the tomatoes, cut off the stem ends in a wedge shape, and quarter the tomatoes.

3. 3.

   Heat the oil in a pot. Sauté the shallot, garlic, pumpkin and eggplant cubes for about 2 minutes. Season with salt, pepper and curry.

4. 4.

   Add broth and tomatoes.

5. 5.

   Wash, shake dry, pluck the leaves from the thyme and add them to the vegetables. Bring everything to a boil and let it cook for about 10 minutes over medium heat.

6. 6.

   Meanwhile, roast the pumpkin seeds in a pan without fat until they smell fragrant, then remove from heat.

7. 7.

   Toast the bread and cut it into cubes. Sprinkle the vegetables with pumpkin seeds and bread cubes and serve.