| SUMMER SQUASH SKILLET FROM MADAGASCAR |
4 medium squash
3 tomatoes, chopped
4 bay leaves
8 cloves garlic, crushed
2 Tbsp olive oil
Salt and pepper to taste
Parboil squash for 2 minutes and cut lengthwise into 1 inch strips.
Sauté in oil until lightly browned and then add all other ingredients.
Cook briefly and stir gently so squash strips do not fall apart. Remove
from heat and let sit at least 30 minutes. Reheat if desired and serve
over rice, removing bay leaves and garlic cloves.
From Extending the Table… a World Community Cookbook