Pumpkin Ratatouille

• 2 onions, chopped
• 3 garlic cloves, crushed
• 1 bay leaf
• 2 tablespoons fresh oregano or 2 tablespoons marjoram, chopped
• 4 tablespoons olive oil
• salt and pepper
• 1 lb pumpkin, peeled and cubed
• 2 lbs ripe tomatoes, peeled and quartered
• 1 lb courgette
• parsley, to serve

1. Cook onion, garlic, bay leaf and oregano/majoram in the olive oil for 10 minute.
2. add seasoning, pumpkin and tomatoes.
3. stir well and heat until bubbling.
4. cover and simmer for 20 minute.
5. if you are not freezing this food, add the courgettes and cook for a further 30 min, stirring occasionally.
6. *chill up to 4 days, add parsley before serving.
7. *if freezing do not add courgettes until thawed, heat and garnish with the parsley.

onions, garlic, bay leaf, fresh oregano, olive oil, salt, pumpkin, tomatoes, courgette, parsley

Taken from www.food.com/recipe/pumpkin-ratatouille-174627 (may not work)