Courgette ratatouille ||Recipe

INGREDIENTS

• 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 
• 400g ripe tomatoes
• 450g courgettes, trimmed
• Handful fresh flatleaf parsley leaves, chopped
  

PROCEDURES 

• 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.
• While frying, 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. 
• Serve warm 

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