Monday: Sauteed vegetables with pumpkin

Since we had some pumpkin leftover from Saturday's meal, I tossed that into a pot of sauteed vegetables.

The vegetables were eggplant, fennel, pumpkin, onion, and garlic. To this I added diced ham, bay leaf, herbs de provence, and a bit of chicken stock.

We ate this with sourdough bread and a big green salad.