ZUCCA E MELANZANE CON ROSMARINO, POMODORI SECCHI E OLIVE or PUMPKIN AND EGGPLANT WITH ROSEMARY, SUN DRIED TOMATOES AND OLIVES

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Pumpkin is not one of my favourites but I realize that there are dishes where its sweetish taste actually adds a lot to the composition of the taste, not to speak about the texture! This dish can be served on its own but we had it with pasta and I just know that it would be great with quinoa, rice and couscous as well!

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ZUCCA E MELANZANE CON ROSMARINO, POMODORI SECCHI E OLIVE or PUMPKIN AND EGGPLANT WITH ROSEMARY, SUN DRIED TOMATOES AND OLIVES

350 g / 12 1/4oz pumpkin, still with the peel
1 small eggplant
1 small leek
2 sun dried tomatoes
1 fist of small tasty black olives
1 tblsp chopped fresh rosemary
1 clove of garlic
Salt
Olive oil

– Peel the pumpkin and dice it. Cut the leek into thick coins and leave the dried tomatoes to soak in some tepid water.
– Pour olive oil in a skillet, peel and divide the clove of garlic and let it heat up in the oil. Add the pumpkin, the leek, the rosemary and some salt, then let it braise on low heat for about 5 minutes.
– Dice the eggplant and add it to the rest. Let it braise on medium heat until it turns golden. Add the chopped dried tomatoes and the olives some minutes before it is finished.
– Check the salt and serve!

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