Name: Middle Eastern vegetable mini pots
Yield: 4 servings
Cuisine: Bake
Ingredients: 8 tomatoes peeled; 1/2 onion diced; 2 bay leaves; 1 Tbs fresh chillies 573; 6-7 saffron threads; 3/4 tsp sugar; salt to taste; 10 courgettes sliced; 2 Tbs fresh chillies 573; 1 Tbs butter; 3 cardamom crushed; 1/2 tsp paprika; salt to taste; 2 large onions cut in half and sliced thinly; 1 tsp cumin seeds; 2-3 Tbs sugar; salt to taste; 1 can butter beans; 4 Tbs butter

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Ingredients (19)

8	tomatoes — peeled
1/2	onion — diced
2	bay leaves
1 Tbs	fresh chillies — 573
6-7	saffron — threads
3/4 tsp	sugar
	salt — to taste
10	courgettes — sliced
2 Tbs	fresh chillies — 573
1 Tbs	butter
3	cardamom — crushed
1/2 tsp	paprika
	salt — to taste
2	large onions — cut in half and sliced thinly
1 tsp	cumin — seeds
2-3 Tbs	sugar
	salt — to taste
1 can	butter beans
4 Tbs	butter

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Method:

Place the tomatoes in boiling water, score and remove skins when cool. Once the skins are removed, chop the tomatoes into roughly 2 cm cubes.

Heat oil on medium in saucepan, add onions and bay leaves and fry, stirring onions occasionally until they are soft and translucent.

Add tomatoes and cook for 6-7 minutes, stirring.

Add sugar, saffron and salt and cook until the tomatoes break down and a thick sauce forms. Use a wooden spoon to help to smash and flatten them.

Adjust seasoning as needed.

In a non-stick saucepan, add oil and butter on medium heat. When butter starts to melt and sizzle add courgettes and cardamom. Stir and add paprika and salt, mixing well to coat.

Lower heat and cook until they soften, about 4-5 minutes and set aside.

In same non stick sauce pan (wipe down), add oil and fry onions on medium heat. Keep stirring.

After 2-3 minutes, add cumin seeds and cook for another 2 minutes, stirring.

Add sugar and salt and cook until sugar has dissolved and onions start to brown. Set aside.

Preheat oven to 180 degrees Celsius and grease 4 small cocottes or one suitably sized oven-proof dish.

Add layer of onions to bottom, followed by courgette, beans and tomato sauce. Repeat and end with a tablespoon of butter for each cocotte and tomato sauce at top.

Bake with lids on or covered with foil and a little gash in the centre for 20 minutes, leave in oven until ready to serve.

Serve hot as is or with flat breads and a minty yoghurt salad.