2tablespoonsred wine vinegar and a pinch of sugarmixed with 4 tablespoons water
2tablespoonspine nutslightly toasted
Instructions
Sprinkle the pumpkin with the salt and set aside. In a large, deep frying pan (about 30cm or 11 inches in diameter), heat the olive oil over medium heat. Add the onions with a pinch of salt and stir until the onions are soft and light brown.
Add the red pepper and saute for an additional 10 minutes. Add the garlic, bay leaves and rosemary, and continue to cook for a couple of minutes. Add the pumpkin and reduce the heat; saute for about 20 minutes or until the pumpkin is barely soft. Add the oregano or marjoram, nutmeg, cumin and the passata. Cook for 5-10 minutes, until the pumpkin is tender. Add the vinegar-water, and salt and pepper to taste. Serve warm, with the toasted pine nuts.