½ butternut pumpkin, peeled, cut into 1 cm slices
2 Tbsp vegetable oil
1 red onion, thinly sliced
400 g eggplant, trimmed, halved, cut into 1 cm slices
¼ cup chilli jam
2 Tbsp soy sauce
2 Tbsp lemon juice
150 g snow peas, trimmed, halved diagonally
1 cup fresh basil
steamed rice, to serve
- Place pumpkin in a shallow, microwave-safe dish with 2 tbsp water. Cover. Microwave on high (100%) for about 5 minutes, or until just tender, but still firm. Drain.
- Meanwhile, heat oil in a large wok over a high heat. Add onion and eggplant. Stir-fry for about 5 minutes, or until onion is soft. Add paste. Stir-fry for 30 seconds.
- Add sauce, juice and 1/3 cup water. Bring to boil. Add pumpkin and snow peas. Gently stir-fry for a further 3 minutes, or until vegetables are tender.
- Remove from heat. Gently stir in basil. Serve with rice.