1 red pepper
1 green pepper
1 onion
1 eggplant
1 zucchini
23 chopped or shredded tomatoes
salt and pepper
1
Cut the onion into strips and all the vegetables into more or less regular cubes (zucchini, eggplant, pepper). Mince the garlic. Put them in a pan with hot olive oil over a very slow heat, stir and cover well to release their juices.
2
When they begin to soften, add the tomato, either shredded or chopped, and continue with the slow cooking until it takes on the appearance of jam.
Ingredients
1 red pepper
1 green pepper
1 onion
1 eggplant
1 zucchini
23 chopped or shredded tomatoes
salt and pepper
