Serves 4

600 g courgettes (preferably mini courgettes), trimmed
3 tbsp extra virgin olive oil
2 medium onions, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
Sea salt
2 x 400g cans cherry tomatoes, drained
1-1 ½ tbsp ground dried mint

If using the middle-eastern variety of mini courgettes, cut in half lengthways; otherwise leave them whole. Cut regular courgettes on the slant into medium slices.

Heat the olive oil in a saucepan. Add the onions and garlic and fry over medium heat, stirring occasionally, until lightly golden. Add the courgettes and a little salt and mix well. Lower the heat, cover and simmer for 5 minutes, stirring occasionally.

Add the tomatoes with a little more salt to taste. Increase the heat and bring to the boil, then re-cover the pan and boil over a medium-high heat for 15 minutes, stirring occasionally. If the sauce is boiling too hard, lower the heat slightly. Carefully stir in the mint and cook, uncovered, for another 5 minutes, or until he sauce has thickened.

Taste and adjust the seasoning, then remove from the heat and leave to cool. Serve at room temperature.

From Modern Mezze by Anissa Helou, Quadrille

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