Title: Eggplant and Pumpkin
Categories: Caribbean Hawaii Side Vegetable
Yield: 4 Servings

2	tb	Oil, olive
1	md	Onion, chopped.
2		Garlic cloves, chopped.
2	lg	Eggfruit/aubergines, cut into cubes.
224	g	Pumpkin, deseeded, peeled and cubed
1	md	Capsicum, deseeded and chopped.
4		Tomatoes, peeled and chopped.
135	ml	Stock, or water
1	tb	Parsley, fresh,
1/2	ts	Tarragon, crushed.
1	pn	Allspice
		Salt
		Pepper

Gently fry the onions are garlic in olive oil, for a few minutes. Add the eggplant, pumpkin, capsicum and tomatoes, mix together and cook covered, adding a little stock at a time, to prevent sticking. After about 12 minutes, mix in the parsley, tarragon, allspice, salt and pepper to taste. Cook for a further 5 minutes and stir well. It should be relatively free of liquid.

from CARIBBEAN AND AFRICAN COOKERY by ROSAMUND GRANT typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 12 Feb 98

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