Ingredients

• 1 tablespoon olive oil
• 4 teaspoons garlic, minced
• 1 onion, large, diced
• 9 zucchini, medium, diced
• 1 (28 ounce) can tomatoes, diced
• 1 tablespoon rosemary, fresh, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Dégorger les légumes -- sprinkle coarse salt on the diced zucchini in a sieve, and let sit in the sink for 30 mins to drain them of excess water.

2. Heat olive oil over medium heat in a thick-bottomed, oven-proof, sauce pan (I use Le Creuset).

3. Add garlic and onions and sauté 5 minutes, or until garlic is just starting to brown (don't let it burn!).

4. Add zucchini; cover and cook until tender, stirring often, about 10 minutes.

5. Add tomatoes and rosemary; cover and simmer on low heat, stirring occasionally, at least 30 minutes to allow the flavours to integrate.

6. Uncover and simmer until excess water evaporates or add your favourite protein to the pan, cover, and bake it in the oven (see below).

7. Serve as a stew, side dish or sauce with your favourite protein, or my new favourite -- a filling for omelette. In the future, I am also going to try serving it for brunch with baked eggs by making 4 shallow indentations in the sauce, cracking 1 egg into each indentation, and baking at 400°F until eggs are softly set, about 10 minutes. I'd also like to try baking some chicken breast in it.