250 grams yellow pumpkin 250 grams eggplant
2 bell pepper
250 grams tomatoes
1-tsp. red chili powder
Peel and chop yellow pumpkin. Peel eggplant and
chop into 2 inch long pieces. Mix salt and leave aside for 20 minutes.
Heat 1-cup of oil in a pot. Fry eggplant and
pumpkin pieces, few at a time until brown. Keep aside. Saut� bell pepper pieces
in the remaining oil and keep aside.
In a pot mix tomatoes, saut�ed bell peppers, salt
and red chili powder. Cook on a medium heat. Remove from the heat when all the
water dries up.
Take a deep saucepan. First spread 1/3 tomato
mixture. Sprinkle half of the chopped parsley. Spread half of the eggplant and
pumpkin pieces. Repeat the three layers. Cover with the remaining tomato
Keep the sauce pan covered on the low heat for 10
minutes. Remove the lid and cook for another 10 minutes. Serve warm.