Tomato and White Bean Casserole with Roast Pumpkin Pangrattato

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Thinly slice leek; dice carrot and parsnip 1cm; mince both measures of garlic (keep separate); chop all herbs (keep separate); dice pumpkin 1.5cm.
2. Heat a drizzle of oil in a large fry-pan on high heat and cook leek, carrot and parsnip for about 6 minutes, stirring occasionally, until browned and softened. While vegetables cook, toss pumpkin on prepared tray with a drizzle of olive oil and season. Roast for about 15 minutes, until tender.
3. When vegetables in pan have softened well, reduce heat to medium and add first measure of garlic, thyme and rosemary. Cook a further 1-2 minutes, until fragrant. Add salt and wine (if using) and cook until almost evaporated, about 1 minute.
4. Add canned tomatoes, beans, stock and chilli (if using) and simmer for about 10 minutes, until thickened. Season to taste.
5. While tomatoes simmer, combine garlic, parsley, breadcrumbs and olive oil in a small bowl and season. When pumpkin is cooked, sprinkle with breadcrumb mix and return tray to oven for 3-4 minutes, until breadcrumbs are golden and crunchy.
6. To serve, divide tomato and white bean casserole between plates, top with roast pumpkin pangrattato and dollop with veggie caper aioli.