Roast Pumpkin & Aubergine Salad

Having limited ingredients in the house sometimes kind of encourages me to be more creative with food and putting things together that I would never have thought of otherwise. This is one of those surprising combinations.

Ingredients
1/2 half small pumpkin, peeled & chopped in chunks
2 big aubergines, chopped in chunks
handful of pumpkin seeds
2 little wheels of feta
olive oil
salt
herbes de provence
pepper

Method:
Lay out your pumpkin & aubergine in a baking dish - it's alright if it's not a single layer. Add some salt, a little pepper, a generous amount of herbes and some olive oil. Toss around & roast at 190 degreees celsius for 1.5 hours until soft.

When the veggies are looking a little wrinkly, you can take them out and toss them with the feta (crumbed) and the seeds. Add more olive oil if you like.