by bhagya

Ingredients:

5 quinces

500 grams peeled pumpkin cut into 2.5 cm chunks

1 teaspoon salt flakes

150 ml olive oil

3 eggplants cut into 1 cm chunks

50 ml olive oil

1 large brown onion

2 green capsicums, seeded and diced

5 bay leaves

1 tablespoons cumin seeds, roasted and ground

1 kg tomatoes, peeled, seeded and pureed

A handful of chopped parsley

Method:

Preheat the oven to 180C.

Wash the quinces and wipe dry, then place on a large baking tray. Roast for 1 hour or until soft and pinkish/golden. Meanwhile, spread the pumpkin on another baking tray, sprinkle with the salt flakes and drizzle with 60 ml of olive oil.

Jiggle the tray to ensure the pumpkin is nicely coated. Bake for 20-30 minutes or until golden and tender.

Heat the remaining oil in a large heavy-based frying pan over high heat until almost smoking. Add the eggplant and toss for 7-8 minutes. Add the onion and a pinch of salt and sauté for 5 minutes or until soft
but not coloured. Stir in the capsicum, bay leaves and cumin, reduce the heat to medium low, cover and cook for about 30 minutes or until the mixture is soft and has a jam-like consistency.

Meanwhile, peel and quarter the roasted quinces and cut into 2.5 cm chunks.

Add the puréed tomatoes to the capsicum mixture and cook for 2-3 minutes or until warm. Add the roasted pumpkin, quince, eggplant and parsley then gently mix together. Season to taste and serve warm.