1/4jap pumpkin, pealed and chopped into small 1 inch dice
1green capsicum, chopped
1small onion, diced
pinch of salt
Handful of chopped parsley
Pomegranate seeds to garnish
Preheat oven to 180 degrees C (350 degrees F). Cook the quinoa according to the packet directions and then spread on a tray to cool; refrigerate until ready to use.
Wash and dry quince and place on a baking tray, bake for 1 hour, or until soft. While that is cooking, spread pumpkin on a baking tray and drizzle with olive oil, toss to coat, and bake for 20-30 minutes, or until tender (you want it to hold its shape)
Heat the 1/4 cup of olive oil in a large frying pan over high heat and cook the eggplant until golden and tender. Using a slotted spoon, scoop out eggplant and drain on paper towel. Now add the onion and sauté for 5 minutes or until soft. Stir in the capsicum, bay leaves, and cumin and reduce heat to low-medium; cover and cook for 30 minutes, stirring occasionally.
Meanwhile, peel and dice the roasted quince and cut into 1 inch dice.
Add the tomato and tomato paste to the capsicum mixture and cook for a few minutes. Add the roasted pumpkin, quince, eggplant, quinoa and parsley and gently mix together. Season to taste, add to a large bowl and garnish with pomegranate seeds
Increase the cumin to a couple of teaspoons if you enjoy the taste. I kept it very mild for the little dude...