Sautéed Autumn Vegetables with Sheep Cheese Polenta | Seasonal Dish

Peel the pumpkin and cut it into 1.5–2 cm cubes. Wash the eggplant and kapia pepper, then cut into bite-sized pieces of a similar size. Clean and quarter the brown button mushrooms, cut the red onion into wedges, and crush the garlic.

Heat half of the sunflower oil in a large frying pan or wok. Add the pumpkin and eggplant, then sauté over medium-high heat for 6–8 minutes until nicely golden brown and cooked halfway through. Transfer to a bowl.

Pour the remaining oil into the pan, then sauté the mushrooms, kapia pepper, and red onion for 4–5 minutes. Add the crushed garlic and sweet paprika, stir for half a minute to release the aroma of the paprika. Return the pumpkin and eggplant to the pan, season with salt and pepper, cover, and steam for an additional 3–4 minutes until the vegetables are cooked through.