Israeli-Style Courgettes

Name: Israeli-Style Courgettes (Kishuim Rehovot)
Cuisine: Israeli
Ingredients: 2 tablespoons olive oil; 1 large onion, peeled and finely chopped; 1 fat clove garlic, finely chopped; 2 red peppers, seeds and pith removed, cut in 1 cm (½ in) cubes; 900 g (2 lb) courgettes, unpeeled but trimmed and cut in 1 cm (½ in) slices; 1½ teaspoons sea salt; 10 grinds black pepper; 1 teaspoon light brown sugar; good pinch of cayenne pepper; 2 rounded tablespoons tomato purée; 150 ml (5 fl oz) water; 1 tablespoon chopped parsley

Kishuim Rehovot

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This delicious tasty vegetable ragoût is one of the many Israeli vegetable dishes that have been developed during the last 60 years. It can be served hot with roasts and grills, at room temperature as a side dish with cold meats and poultry, or as a starter with warm pita bread.

Ingredients

2 tablespoons olive oil
1 large onion, peeled and finely chopped
1 fat clove garlic

Asia
Israel
Side dish
Vegan
Gluten-free

Method

Heat the oil in a deep frying pan and cook the onion and garlic, stirring, until softened and golden, about 5 minutes.

Add the peppers and cook for a further 5 minutes, until they are beginning to colour. Add the courgette slices, salt, pepper, brown sugar and cayenne, and cook, covered, for a further 10 minutes.

Add the tomato purée diluted with the water and simmer unco