Spicy Pumpkin and Aubergine Stew RecipeOrigin: Morocco Period: Traditional |
Ingredients
1/4 small pumpkin, or 1/2 small squash, peeled and cut into 2cm dice 
Spicy Pumpkin and Aubergine Stew Preparation:Method:Add the chopped onion, chopped tomato, chilli powder and chopped bell pepper to a pestle and mortar and pound to a paste. Heat the oil in a pan and use to fry the vegetable paste for about 5 minutes, stirring often. Now add the pumpkin cubes and 250ml water. Reduce the heat to medium, cover and cook for about 10 minutes. Add the aubergine and season with black pepper then cover, lower the heat to a very low simmer and cook for a further 20 minutes (add more water, as needed). Add the sliced vegetables and cook for a further 10 minutes. Serve hot on a bed of rice garnished with the coriander. |
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