Brussels Sprouts and Zucchini in Tomato Sauce Recipe. Pasta Adaptation

Mediterranean flavors at their best. A frequent Passover treat at my table. I find brussels sprouts somewhat underrated and underused in our country.  They are much more exciting than they sound, and much less innocent than they look; and their pungent bite provides a nice counterpoint to the mildness of the zucchini. I am including a very simple adaptation of this dish for Pasta.

 Ingredients:

3 tablespoons olive oil

1 large onion, quartered

3 large garlic cloves

2 large zucchini, diced 1/2 inch

1 pint brussels sprouts, the smaller the better, frozen OK, larger ones halved lengthwise

1 cup canned crushed tomatoes

½ cup golden or dark raisins

1 teaspoon turmeric

2 bay leaves, or ½ teaspoon ground

1 cup water

Salt and pepper to taste

1 tablespoon sugar

2 tablespoons vinegar

¼ cup chopped parsley

Instructions:

Heat the oil in a large skillet. In a food processor, coarsely grind the onion and garlic, and add to the skillet. Sauté until translucent. Add the zucchini, brussels sprouts, toma- toes, raisins, turmeric, bay leaves, water, salt and pepper, and bring to a boil. Reduce the flame to medium and cook covered for 10 minutes. Add the sugar, vinegar, and parsley and cook 5 more minutes. Served hot or at room temperature. Makes 8 servings.