Ingredients
- 2 courgettes, about 500 g, diced
- 2 green peppers, diced
- 1 red pepper, diced
- 2 onions, finely diced
- 4 cloves garlic, sliced
- 600 g ripe tomatoes, grated, or 400 g tinned chopped tomatoes
- 100 ml olive oil
- 1 tsp caster sugar
- 1.5 tsp fine sea salt
- 1 pinch black pepper
Make it step by step
- Toss the diced courgette with half a teaspoon of the salt and leave it in a colander for 20 minutes, then pat it dry.
- Warm a third of the oil in a wide pan and cook the onions over a low heat for 15 minutes until soft and sweet but not coloured. Lift them out.
- Add more oil and cook the peppers for 12-15 minutes until slack. Lift them out to join the onions.
- Add the last of the oil, turn the heat up and fry the courgette for 6-8 minutes until it takes some colour. Lift it out.
- Cook the garlic in the pan for a minute, then add the tomatoes, sugar and remaining salt.
- Simmer for 15 minutes until the tomato has reduced and darkened.
- Return all the vegetables to the pan and cook together for another 15-20 minutes, stirring occasionally, until it is thick and no liquid pools when you draw a spoon through.
- Season with pepper, and leave it to sit for at least half an hour before eating.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from RecipeWiki by RecipeWiki contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
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