It is late August and hence time to harvest some of all those zucchini and tomatoes (that you can buy at the supermarket!).
You need:
- 1 large zucchine or 2 small ones or a million tiny ones
- As many zucchini flowers as you have the nerve to pick
- 4 large tomatoes
- 1 red bell pepper – or yellow. Not green. Never the green ones.
- 2 cloves garlic
- 1 large onion
- Fresh basil
- 3 large sage leaves or whatever green-ish herbs you have and like
- Olive oil
- Salt to taste
- Optinal: Eggplant. I didn’t have one or I would have added it. The trick to eggplant is that it is best if you cook it for a LONG time at LOW heat. Other wise it tastes like wet dog. (As the sailor told the nun.)
How to do it:
Mince everything and add the onions first. Let them simmer, then add garlic, peppers and zucchini. Save the flowers. Crack up the heat so it gets the chance to caramelize – otherwise it will just drown in all the juices, which are released as the temperature rises. (Sailor/nun-pun would be gross here, right?)
Now add the tomatoes and the herbs. Let the whole mess simmer at low heat with NO lid for 15-20 mins. 5 mins before it is done, add the flowers. They are fragile and only need very little heat. Add salt if you like.
Serve as main dish with crumbled feta cheese (or goat cheese) and bread or as side dish with meat. Red wine is almost mandatory.
TADAAH!
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