Product used in this recipe
Soak eggplant pieces in the water. Drain well and pat dry.
Heat the oil in a pan and stir-fry eggplant and chicken thighs. Once the chicken is cooked through, remove from the pan.
Sauté the pumpkin in the same pan.
Add (2) and mixed (A) and stir-fry until the sauce is thickened.
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