Heat half of the oil in a heavy-based pan or wok and gently fry the pumpkin and onion over medium heat for 10 minutes.  Add the rest of the oil and then the aubergines, garlic and chilli. Fry for 5 minutes and then stir in the tomatoes and fry for another 5 minutes. Season it to taste.

Serve the hash topped with poached eggs and fresh basil.

For added flavour, fry off some diced bacon or salami and add to the hash

Tip: Make sure all the ingredients are diced to roughly the same size, as this will ensure that they cook quickly and evenly.