Friday, 24 September 2010
Courgettes with tomatoes (3 colours)
For the meat eaters out there, I think this dish would also go very well with lamb.
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
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.