Cumin courgette ‘ratatouille’
- August 2008
- Serves 4
- Hands on time 30 mins
This is a flexible, summery vegetarian recipe – a bit of an alternative to a ratatouille. It works well as a light lunch or an accompaniment to a family supper. Use chilli flakes for some clout.
- 12.2g (1.8g saturated)
- 7.4g (6.5g sugars)
- Trace salt
- 4 tbsp extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1 medium onion, finely chopped
- 2 tsp cumin seeds
- Pinch of chilli flakes or cayenne pepper (optional)
- 400g ripe tomatoes
- 450g courgettes, trimmed
- Large handful fresh flatleaf parsley leaves, chopped
- Set a wide pan over a low heat. Once hot, add the olive oil, garlic, onion, cumin seeds and chilli or cayenne and gently fry for 12 minutes or until the onion is soft and golden.
- Meanwhile, put the tomatoes in a large bowl. Cover with boiling water and prick each tomato with a sharp knife. Leave for a minute then drain and peel off and discard the skin. Roughly chop the tomatoes and mix into the softened onions. Season and fry briskly for about 8 minutes or until the mixture forms a thick paste.
- Cut the courgettes into chunks or slices. Mix into the tomatoes and fry briskly for 4 minutes or until very lightly cooked. Season to taste and stir in the parsley. Tip into a bowl and serve hot, warm or cold.
As a light meal on its own, this works really well with a fresh, young rosé. try one from the south of France, preferably Provence.
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