Lebanese-inspired zucchini pan

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s), red or green
• 3 tbsp olive oil
• 2 m.-large zucchini
• 3 tomatoes, dried, preserved in oil
• Salt
• 1 tsp coriander seeds
• ½ tsp cinnamon powder
• 2 tomatoes, fresh
• 2 tbsp raisins
• 2 tbsp pine nuts
• 1 tsp white wine vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

…the scent of cinnamon and coriander!

Dice the onion, chop the garlic and the deseeded chili pepper very finely. Halve the zucchini lengthwise and cut into sticks, about 5 mm thick and 4-5 cm long. Blanch the fresh tomatoes in boiling water, peel them, remove the stems, and roughly dice them. Rinse the raisins with hot water. Briefly roast the pine nuts without fat. Briefly roast the coriander and grind it into a mortar. Heat the olive oil in a pan. Sauté the diced onion with the garlic and chili until the onions are translucent. Add the zucchini sticks and fry everything over medium heat for about 3 minutes. Chop the sun-dried tomatoes and add them to the pan, then add the fresh tomatoes, raisins, and pine nuts. Season with salt, coriander, and cinnamon and simmer for another 3 to 5 minutes. Season with white wine vinegar and a little more salt, if desired. The diced tomatoes should melt into a kind of sauce. If the acidity of the tomatoes and vinegar isn’t balanced by the raisins, gently adjust with a pinch of sugar. With bulgur or rice, it’s a small meal for two. I eat it all by myself without any side dish. It’s also delicious cold.