You will need
  • For six servings:
  • - onions - 250 g;
  • - zucchini - 2 kg;
  • - tomatoes - 1 kg;
  • - two green peppers;
  • - olive oil - 7 tbsp. spoons;
  • - sugar - 1 tsp.;
  • - salt - to taste.
Chop the tomatoes and onions. Peppers and zucchini clean from seeds, cut into cubes.
Heat in a saucepan three tablespoons of oil, add onion, cook five minutes on low heat, stirring occasionally. Onions should become transparent. Add zucchini, cook five minutes, stirring occasionally.
Separately in oil, fry the tomatoes. Cool, blend to a puree in a blender, sprinkle with sugar and salt, pour on the zucchini, mix. Cook for 25 minutes over low heat, adding water if the mixture will seem too thick.
In the pan, where roasted squash, heat two tablespoons of oil, add green peppers, cover with lid, leave on the stove for 25 minutes, stirring from time to time. Stir in prepared peppers to the zucchini, and serve immediately in warmed deep dish.