2 tsp olive oil
1 medium onion, chopped ½” or smaller
4 medium zucchini
2 cloves garlic, minced
1 “ piece fresh ginger grated
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp turmeric
1/4 to 1/2 tsp cayenne pepper, or berbere to taste
2 cups cubed fresh tomatoes, seeded (do not peel), or 1 14-oz can chopped tomatoes
Kosher salt, to taste
(optional) 1 tsp fresh mint leaves, or 1/2 tsp dried mint


In a small (4-quart) tall-sided sauce pan, heat the oil over medium heat. Add the onions and zucchini, and cook, stirring frequently, for 3-4 minutes, until the onions are translucent and the zucchini is slightly softened.

Stir in the garlic, ginger, cinnamon, cumin, berbere and turmeric, and cook for 2 minutes.

Then, add the tomato, and stir well. Reduce the heat to simmer, and cook, uncovered, stirring occasionally, for 20 minutes. Taste, and add salt, and mint (optional).. Continue cooking, uncovered, for 15-20 minutes, until the liquid has reduced by half.

Serve hot or at room temperature. Or, cool completely, and refrigerate for next day.