Cumin Zucchini ‘Ratatouille’ - cooking recipe

Ingredients

4 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 medium onion, finely chopped
2 teaspoons cumin seeds
1 pinch chili flakes (optional) or 1 pinch cayenne pepper (optional)
14 ounces ripe tomatoes
1 lb zucchini, trimmed
1 ounce flatleaf fresh parsley leaves, chopped
salt and pepper

Preparation

Set a wide pan over a low heat. Once hot, add the olive oil, garlic, onion, cumin seeds and chili 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 zucchini 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.