Halloween may be over, but pumpkin season is far from over! You're sure to find a pumpkin or two in the pantry of urban gardeners—because pumpkins, if stored well, will keep for quite some time. For just such a case (and many other cases ;-)), we were recommended the following delicious recipe by Kptncook . For the pumpkin ratatouille, you'll need—of course! —pumpkin . So delicious! It's super easy to make, so get cooking! Enjoy!
You need these ingredients (2 people):
- 1/4 Hokkaido pumpkin
- 2 tbsp olive oil
- 4 sprigs of thyme , fresh
- 2 bay leaves
- 1/2 tsp chili flakes
- 1 onion
- 1/2 zucchini
- 1/2 eggplant
- 10g tomato paste
- 400g tomatoes , chopped
- 1 clove of garlic
- Salt
- pepper
Got all the ingredients? Then let's get started!
- Preheat oven to 200°C.
- Wash, deseed and dice the pumpkin.
- Wash the thyme, shake it dry and pick off the leaves.
- Place the pumpkin on a baking sheet lined with baking paper, sprinkle with thyme and chili flakes. Season with salt and pepper, mix well, and bake for 10-15 minutes.
- In the meantime, peel and finely dice the onion and garlic.
- Wash and dice the eggplant and zucchini .
- Heat oil in a pan and sauté onion and garlic for about 3 minutes.
- Add the eggplant and fry for about 5 minutes until the eggplant starts to take on some color.
- Add tomato paste, chopped tomatoes , pumpkin , zucchini , and bay leaf. Season with salt and pepper and simmer for about 10 minutes.
- Serve with fresh basil if desired.
You can also find this and many other recipes directly in the KptnCook app ( Apple / Android ). Want even more? You'll also regularly receive recipes to cook at home here on the blog or as a free download when you purchase our seed sisters , mini gardens, growing kits , or live plants . We thank our partner KptnCook for this incredibly delicious, tasty, and tasty bell pepper recipe. Enjoy!
