Total time 20 min


  • Red pepper
  • Medium tomato
  • Green pepper
  • Small eggplant
  • Zucchini
  • Olive oil


  1. Wash the zucchini and bell peppers well and cut them into small pieces.
  2. (Optional) blanch the tomatoes to peel them more easily. To blanch: put water in a pot and when it starts to boil, put in the tomatoes with small shallow crossed-shaped cuts on the bottoms. Leave them in the boiling water for 15-20 seconds and remove. Cool tomatoes in a bowl of ice water. Now they will be easier to peel. Then mash them.
  3. Put a splash of extra virgin olive oil in a pot. Add the bell peppers and sauté for a few minutes. Then add the zucchini and eggplant.
  4. When the vegetables start to brown, pour in the tomato, a little salt, pepper, and lower the heat.
  5. Stir for 10-15 minutes while you cook.