3 lbs sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed and cut into 3/4 inch thick rounds
2 Tablespoons vegetable oil
1 teaspoon table salt
Ground black pepper
Braised Zucchini with Tomatoes & Fenugreek
2 large Zucchini, cut in half lengthwise
2 Garlic cloves, crushed
5 sprigs of Thyme
3 Bay leaves
1 tsp. Fenugreek seeds, soaked for 20 minutes in cold water, then drained
1 small Onion, finely chopped
1 lb. ripe Tomatoes, quartered
2 tsp. Tomato Puree
1 tsp. very fine, or “caster” sugar
1 slice day-old bread, torn into small pieces (for “Migas”)
4 oz. soft Goat Cheese
Warm several teaspoons of olive oil in a saute pan and add the zucchini, cut side down.
Turn the heat to low and cook for 4 minutes.
Add the garlic, thyme, bay and soaked fenugreek and continue cooking for three more minutes.
Turn the zucchini over and cook until just tender.
Remove everything from the pan onto a plate, and reserve.
Add the onion to the remaining oil in the pan and cook over medium heat until soft.
Add the fresh tomatoes, tomato puree, sugar, and salt & pepper to taste.
Cook, stirring occasionally, for 25 minutes, or until the tomatoes have broken down into a chunky sauce. Check for seasoning and remove from heat.
While the tomato sauce is cooking, make the Migas (croutons): Fry the bread pieces in more olive oil, until crisp and golden brown. Season with salt and set aside.
Place the zucchini back in the tomato sauce and re-heat.
Sprinkle the Migas over the top, and serve with a bowl of goat cheese on the side.
Adapted from "Moorish" by Ben Tish.