What You Need:

• 2 Tbsp. olive oil

• 1 small onion, cut into 1/4 in. dice: or 10 oz. boiling onions, boiled in water to cover for 1 min., drained and peeled: or 8 oz. frozen baby onions, thawed.

• 1/2 large green bell pepper, seeded and cut into 1/4 in. dice

• 1 small zucchini, trimmed, halved lengthwise, and cut across into 1 in. chunks

• 3 lb. pumpkin, peeled, seeded and cut into 1 in. chunks

• 2 large ripe tomatoes, cut into 1/4 in. dice; or 1 cup well drained, canned diced tomatoes

• 1/2 cup well flavored chicken stock

• salt and pepper to taste

• 2 Tbsp. chopped fresh oregano, plus additional for garnish

• Freshly grated parmesan cheese

What To Do:

• Heat the oil in a large heavy skillet over medium heat.

• Add the onion and bell pepper, and cook, stirring from time to time, until translucent (6 - 8 min.).

• Add the zucchini and pumpkin, and toss until the chunks are well coated with the oil.

• Stir in the tomatoes.

• Stir in the chicken stock.

• Season well with the salt, pepper, and oregano.

• Cover, reduce heat to low, and simmer gently until the pumpkin is tender but not fallin apart (15 - 20 min.).

• Serve the stew very hot, garnished with the additional oregano, along with a bowl of Parmesan cheese on the side.

• Serves 6 - 8 people

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