Sausage & Tomatoes (Rougail Saucisses)

This is a popular dish from my native island. This picture doesn't do it justice.
















· 8 Italian sausages
· 1 medium onion, thinly sliced
· 4 roma tomatoes, sliced thin then chopped
· Salt & pepper
· 1 tbsp oil
· ½ cup water
Prick the sausages with a fork then boil for 10 minutes.
Drain sausages and cut each in 3 pieces
Brown the sausages in oil
Add onions then tomatoes
Add salt & pepper to taste
Cook on high for a few minutes
Add water. Simmer down.
Serve over Jasmine rice.

Great sides: sorry the directions are a little vague, I never measure these dishes!
Lentils - Pour picked over lentils in a saucepan. Place a bunch of thin onion slices, fresh crushed garlic or garlic powder, salt and a fresh thyme sprig if you want, on top. Cover with twice as much water as there are lentils. Cover and cook over medium-high heat until all liquid is absorbed and lentils are soft (20 minutes?)

Zucchini Etouffee
Place zucchini slices or chucks in a saucepan. Place sliced onion, garlic (crush or powder), salt, olive oil and a fresh thyme sprig on top. Add a little water (1/3 as much as the zucchinis?), cover and cook over medium heat until the zucchinis are soft. Some like it with a little bite left, others really squishy. I like them in between: still fairly green but soft enough to squish with your tongue.