• ½ Queensland blue pumpkin, chopped into chunks
• 1 eggplant, chopped into chunks
• 4 med brown onions, chopped
• 8 cloves garlic, chopped
• 2 cups cooked borlotti beans
• 200g chopped tomatoes
• 1 cup red wine
• 2 cups vegetable stock
• 1 tbsp olive oil
• 1 tsp sea salt
• 1 chilli minced
• 1 tbsp fresh rosemary
• 1 tbsp preserved lemon slivers
• 1 cup chopped flat parsley
• black pepper to taste

In a heavy-based saucepan, sauté oil, garlic, onions, salt, chilli, rosemary and lemon for five minutes before adding tomato, wine, stock, pumpkin and eggplant and simmering slowly for 40 minutes to an hour. Add cooked beans and cook for another 10 minutes. Finish with parsley and black pepper.

Serves 4 to 6