Eggplant-pumpkin stew with white fish

Cut the eggplant and the pumpkin into pieces.

Heat a pan with water and cook the pumpkin until al dente. Drain off.

In the meantime, chop the onion and garlic.

Heat a pan over medium heat with coconut oil and fry the onion until translucent.

Add the garlic, eggplant, ras el hanout and cayenne pepper and fry for 5 minutes.

Add the tomato cubes and simmer for 5 minutes. Season with salt and pepper.

Add the pumpkin cubes and stir well.

Cut the white fish into pieces and add them, the stew is ready when the fish is done.