Pisto

Description:
Don't confuse this with pesto. Here's another easy and cheap Spanish dish. Although it calls for fresh tomatoes, I usually use a small can of tomatoes, which helps shorten preparation time. Pisto can be used to make tapas, sandwiches, to accompany meat, and I like it with pasta instead of sauce. It can be eaten hot or cold. This I'm going to have with grilled chicken.

Ingredients:
4 ripe tomatoes
2 onions
2 green peppers (small ones)
1 red pepper
2 zucchinis (courgettes)
2-3 garlic cloves
olive oil
1 teaspoon sugar
salt

Directions:
Step 1: Scald the tomatoes, remove the skin and chop.

Step 2: Peel and chop the onions and zucchini.

Step 3: Clean the seeds out of the peppers and cut into small chunks or strips.

Step 4: Fry the onion and garlic in a small amount of oil over moderate heat a couple of minutes.

Step 5: Add the peppers and continue cooking for another 5 minutes.

Step 6: Add the zucchini and cook for a couple more minutes, being careful that the onion doesn't burn and add the tomatoes.

Step 7: Let cook another 15 minutes or until the juice from the tomatoes has been absorbed.

Step 8: Add the sugar and salt to taste. Bring to a boil and remove from heat.