1 cup cubed pumpkin
1 small eggplant, peeled and cubed
1 medium onion, chopped
1 15oz. can diced tomatoes, crushed.
1/4 cup raisins
2 cloves garlic, minced
pinch of saffron
1/4 tsp. ground cardamom
1/4 tsp. ground cumin
salt to taste
place raisins in a small bowl and cover with warm water. soak for 10 minutes or so, then drain and mash. set aside.
heat some olive oil in a large heavy pot over medium heat. add the garlic and onions and saute until softened and translucent. add the pumpkin and eggplant to the pan and continue cooking, mostly covered. cook the vegetables, stirring frequently, until the pumpkin is tender, but not breaking apart.
add the tomatoes, raisins, and spices to the dish. stir well and cook over med-low heat until the eggplant is well cooked and the flavors are nicely developed.
season with salt to taste. serve the vegetables covered with a mound of basmati rice flavored with saffron and a hint of rosewater. sprinkle with orange zest and pistachios.