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His dish is ideal for as a garnish for meat, fish, and fried eggs. It serves as a filling for delicious empanadillas and goes well on small slices of bread as an apperitive or tapa.

Ingredients for 6 persons

2 pound zucchini.
2 pound tomatoes.
1 large onion.
1 pound green peppers
1 cup of oil.
1 teaspoon salt.

Prepare a frying pan with half of the oil, when this has warmed add the zucchini, onion, and peppers. Let fry over a medium heat for 10 minutes. Then lower the temperature to the minimum and fry for another 20 minutes stir frecuently.

Prepare another frying pan for the tomatoes. Put in the rest of the oil and while still cool add the tomatoes and cover so the oil does not splatter.

I will explain why you need not heat the oil before adding the tomatoes.

The tomato contains lots of water, if the oil is too hot it will splatter and it is better to avoid accidents and this does not alter the flavor.

The placing of the cover is because it is inevitable that they will splatter while frying. You must only remove the cover once and a while to stir.

You may also use canned tomato, if they are peeled and all natural. of course this is not the same as fresh tomatoes.

The time required for the tomatoes to fry depends on the quality of the tomato. If they contain a lot of water it will take longer. The cooking time is about 20 minutes beginning with a medium heat 10 minutes and another 10 minutes over low heat.

When the zucchini, onion, and peppers are cooked mix them with the tomatoes and allow to fry another 3 to 4 minutes.

Once you have this all cooked pour it into a deep dish. If you see that it has a lot of oil on the surface remove it with a tablospoon. Keep in mind that olive oil increases in volumn when heated while the vegetables decrease in size.