Courgette And Tomato Gougere

350 g/12 oz courgettes, trimmed and sliced
salt
2 tablespoons polyunsaturated vegetable oil
2 medium onions, peeled and chopped
1 green pepper, 'cored, deseeded and sliced
225 g/8 oz tomatoes. skinned and quartered
1 teaspoon dried oregano
freshly ground black pepper
2 teaspoons grated Parmesan cheese
Choux paste:
65 g/21/2 oz plain wholemeal flour
pinch of salt
50 g/2 oz polyunsaturated margarine
150 ml/1/4 pint water
2 eggs, beaten

Put the courgette slices into a colander and sprinkle with salt, then leave them for 15 minutes to remove sonic or the moisture.

Preheat the oven to moderately hot (200 °C/ 400 °F, Gas Mark 6). Heat the oil in a large nonstick frying pan, add the onions and cook slowly for 5 minutes. Stir in the green pepper. Rinse and drain the courgettes and add them to the pan. Cook fOr a further s minutes, stirring occasionally. Add the tomatoes, oregano and salt and pepper to taste. Cook for about 10 minutes until beginning to soften. Leave on one side.

To make the chottx paste, sift the flour and salt together on to a sheet of paper. returning the bran retained in the sieve to the flour. Melt the margarine in a saucepan, add the water and bring to the boil. When bubbling, remove the pan from the heat and immediately add the flour all at once. Beat the mixture until it is smooth and leaves the sides of the pan clean. Allow to cool slightly, then gradually acid the eggs, beating well between each addition.

Spoon the mixture around the edge of a shallow 1.21itre/2 pint ovenproof dish. Turn the vegetable mixture into the centre and sprinkle over the Parmesan cheese. Cook in the Oven for 30 to 35 minutes until the choux paste is golden brown and well risen.

Serve the gougere immediately, accompanied by a fresh green salad.

SERVES 2 to 3