I made this one up as an option for vegetarians when I was working at a place that had a schnitzel night once a week. It has since become one of our favourites for those days when you don't feel like a meal including meat.
Steam pumpkin until barely cooked and allow to cool.
In a med. pan, heat a little olive oil until warm over a low heat.
Add onion, capsicum and garlic and allow to sweat until soft.
Add a little water if necessary.
Add tomato, and herbs and simmer slowly for half an hour.
On a baking tray, place pumpkin and spread sauce out over top, going right to the edges.
Top with the mixed cheeses, place under a hot grill and cook until golden brown.
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