This is a Sicilian version of the French ratatouille.

2 large eggplants, cubed
2 tablespoon olive oil
1 onion finely chopped
3 cloves garlic chopped
8 oz pumpkin peeled, deseeded and cubed
1 lb ripe tomatoes, peeled deseeded and chopped
1 red chili chopped
2 tablespoon golden raisins
2 tablespoon green olives
2 Tbs. salted capers, soaked, rinsed, drained
3 tablespoon red wine vinegar
To garnish: 1 Tbs. pine kernels, toasted

Sauté eggplant gently in oil until soft. Add pumpkin, sauté. Remove, with slotted
spoon. Gently cook onion and garlic in same oil. Add tomatoes, raisins and chili.
Simmer uncovered 20 mins. Return eggplant and pumpkin to sauce, add vinegar, olives
and capers, simmer 40 mins. Taste for salt and pepper and serve, sprinkled with pine kernels.