Recipe for Simmered Eggplant and Pumpkin

You are going to love this vegetarian dish – simmered eggplant and pumpkin. Soft and succulent pumpkin slices sweeten vegetables and the veggies give their own juice and fragrance to the pumpkin in this piquant and mouth-watering dish.

Simmered pumpkin with eggplants and tomatoes can be served as a wonderful side dish to meat, poultry and fish as well as the main dish. It is especially fine option for those who are keeping low-carb diet and counting their calories.

All vegetables improve metabolism and help detox your body. There is also a substance in pumpkin that helps burn fat. Pumpkin consumption helps lose excessive weight and rejuvenate your body.

Ingredients for Simmered Eggplant and Pumpkin

• 300-400 g pumpkin
• 1-2 eggplants
• 3-4 tomatoes
• 4-5 small onions
• 3-4 garlic cloves
• 2 tablespoons butter
• 3 tablespoons Extra Virgin olive oil
• Several parsley stalks

Recipe for Simmered Eggplant and Pumpkin

1. Cut pumpkin into large pieces.
2. Cut tomatoes and eggplants into thick pieces.
3. Peel onions and garlic cloves and cut in half.
4. Pour olive oil in a saucepan and sauté onion and garlic.
5. Arrange vegetables in layers: put pumpkin on the bottom, then eggplants and top with tomatoes.
6. Add salt to taste and two tablespoonfuls of flavored oil.
7. Cover and simmer over very low heat for 20 minutes. Check doneness with a fork.
8. Mix carefully, add shredded parsley and turn the heat off.
9. Cover and let stand for 5-6 minutes.
10. Serve this dish hot or cold.