Caponata with pumpkin

Caponata is a vegetable stew common on Sicily. This recipe contains pumpkin suitable at this time of the year.

1 onion

2 cloves of garlic

500 g pumpkin

1 egg plant

1 zucchini

1 pepper

2 pieces celery

olive oil

chili flakes

2 tea spoons basil

2 tbsp tomato puree

1 can crushed tomatoes

1 dice vegetable stock

2 dl water

1 dl pine nuts

4 tbsp capers

1 dl chopped parsley

4 tea spoons balsamic vinegar

sea salt

Chop the onion and the garlic and fry in a pot in olive oil. Peel the pumpkin and cut in smaller pieces. Chop pepper, egg plant, zucchini and celery. Add the rest of the vegetables to the stew. After a few minutes add chili flakes, basil, tomato puree, crushed tomatoes, water and stock. Boil under a lid for 20 minutes. Toast the pine nuts in a dry pan. When the stew is ready add capers, pine nuts, parsley and balsamic vinegar and salt.