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🍽️ Pumpkin and Eggplant Vegetable Pan

327 kcal · 30 min · 4 servings

Ingredients

• 500 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 400 g large eggplants (1 large eggplant)
• 1 shallot
• 1 clove garlic
• 300 g tomatoes (4 tomatoes)
• 2 tsp olive oil
• salt
• pepper
• curry powder
• 200 ml classic vegetable broth
• 4 sprigs thyme
• 2 tbsp pumpkin seeds
• 2 slices whole grain bread

Instructions

1. 1. Remove the seeds and pulp from the pumpkin. Wash the pumpkin and eggplant thoroughly. Pat them dry with a kitchen towel. Cut the vegetables into small cubes.
2. 2. Peel the shallot and the garlic clove. Chop both ingredients very finely. Wash the tomatoes. Cut out the hard stem areas in a wedge shape. Quarter the tomatoes.
3. 3. Heat the oil in a large pot. Add the shallot, garlic, pumpkin cubes, and eggplant cubes to the hot oil. Sauté the vegetables for about two minutes. Season the mixture with salt, pepper, and curry powder.
4. 4. Pour the vegetable broth into the pot. Add the tomato quarters.
5. 5. Wash the thyme. Shake it dry to remove excess water. Pluck the small leaves from the stems. Add the thyme leaves to the vegetables. Bring the mixture to a boil. Let the dish simmer on medium heat for about ten minutes.
6. 6. Toast the pumpkin seeds in a dry pan without oil until they smell aromatic. Remove the pan from the heat.
7. 7. Toast the bread. Cut the toast slices into small cubes. Sprinkle the finished vegetable dish with the roasted pumpkin seeds and bread cubes. Serve the dish immediately.

Nutrition per serving

• kcal: 327
• Protein: 14 g · Fett/Fat: 11 g · Carbs: 40 g