PUMPKIN AND TOMATO BAKE

Steps:

• Remove any seeds from the pumpkin and cut into 3/4 inch strips.
• Cook in boiling salted water for 2 or 3 minutes.
• Drain and dry thoroughly on paper towel.
• Dice strips into about 1/2 inch cubes.
• Heat 2 tablespoons of the oil in a large fry pan.
• Brown the onions slowly.
• Stir in the sugar.
• Add the pumpkin, fry it gently until it starts to turn transparent.
• Place evenly in the bottom of a shallow baking dish.
• Heat the remaining oil.
• Add the tomatoes, garlic, herbs and half of the parsley to the pan.
• Season well with salt and cayenne.
• Cook gently, just until the tomatoes start to collapse, turn once being careful to keep tomato slices unbroken.
• When the moisture has reduced somewhat, spread the tomatoes, in neat rows, over the pumpkin pieces.
• Add a tablespoon of wine (or water) to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.
• Mix the remaining parsley with the crumbs and sprinkle evenly over the tomatoes and pumpkin.
• Dot with butter.
• Preheat oven to 400 degrees and bake for 20 minutes or until nicely browned.