For the meat eaters out there, I think this dish would also go very well with lamb. Ingredients Olive oil - 2 tbsp Onions - 2, finely sliced Tomatoes - 350 g, finely chopped Tomato puree - 1 heaped tsp Flour - 1 tsp Dried mint - 1 tsp Allspice - 0.35 tsp Courgettes - 2, thinly sliced widthways Mild red chilli - 1, finely chopped Water - 100 ml
Methods 1) Heat the oil in a medium-sized pan and cook the onion for 5-10 minutes until softened. 2) Add the tomatoes, tomato puree, mint, allspice and flour to the pan and stir well. 3) Add the courgettes and chilli, stir and then pour over the water. 4) Bring to the boil then cover and reduce the heat. Simmer for 30 minutes until the courgettes are tender. Serve with pita bread. Serves 3.