There are few dishes that are from childhood that can never leave you, this is one of them. It also has the added benefit of using up zucchinis, a summer plague for some.
Half a dozen zucchini, cut in half length-wise then sliced into 1/4 inch slices
14 oz can of tomatoes, or three fresh tomatoes, chopped
1 tbsp tomato paste or pepper paste
1 large onion, chopped
2 clove garlic, chopped
1 tbsp dried mint
1 tbsp oil
Salt and pepper
Heat oil in a mid sized pot,
cook til transparent,
stir it till it smells fabulous (garlicky, maybe 30 sec)
stir it a bit and cook for a couple minutes,
and salt and pepper.
Bring to a boil and simmer covered for half an hour or so (I like mine cook til really soggy, takes longer)
Add mint and cook a couple more minutes.
Serve with rice or bulgur and yogurt. (For yogurt people)