1 large eggplant, cut into 3cm pieces

4 tbsp vegetable oil

Salt, pepper


1 onion, diced

2 clove garlic, sliced

½ Kent pumpkin, cut into 3cm pieces

2 tbsp Mutti Double Concentrate Tomato Paste

3 tbsp red curry paste

½ cup Mutti Passata 

2 cups vegetable stock

1 x 400ml can coconut milk

2 tbsp soy or white miso paste


1 red capsicum, sliced

1 bunch English spinach or Asian leafy greens,
roughly chopped

2 limes, to serve

1 cup coriander, roughly chopped, to serve


Steamed rice to serve

How to prepare

  1. Preheat an oven to 190C. Toss the eggplant in half the oil and a little salt, scatter on a line baking tray and roast for 15 minutes, until golden and soft. Set aside. 
  2. Meanwhile, heat the remaining oil in a wide pot and add the onion, garlic, pumpkin & a good pinch of salt. Cook, stirring often, for 6 minutes then add the Mutti tomato paste, curry paste and cook for another 2 minutes. 
  3. Add the Mutti Passata, stock and coconut milk, bring to simmer for 7 minutes, until the pumpkin is almost cooked then add the capsicum and cook for 2 minutes before adding the roast eggplant, spinach and season with the soy or miso to taste. 
  4. Serve with steamed rice, the coriander and lime.