Manchego ratatouille with zucchini and peppers

Ingredients

• white onion 1 piece
• bell pepper 2 pieces
• zucchini 1 piece
• garlic clove 1 clove
• canned tomatoes 400 grams
• white wine 1 dash
• extra virgin olive oil 1 dash
• salt 1 to taste

Tools

• knife
• cutting-board
• blender
• pan
• spoon

Instructions

1. Cut the onion into even dice.
2. Remove the seeds from the peppers and dice them. Also cut the zucchini into larger dice, leaving the skin on. Finely chop the garlic and remove the germ.
3. If you are not using already crushed tomatoes, blend them until very smooth.
4. Pour enough olive oil into a heavy-bottomed frying pan or casserole to properly sauté the vegetables.
5. Heat the oil over medium heat and add the onion. Sauté until translucent and soft.
6. Add the peppers and garlic, and continue sautéing over low heat until the peppers change color and are tender.
7. Add the zucchini and continue cooking gently until softened, stirring from time to time.
8. When the vegetables are very soft, add the crushed tomatoes and the white wine.
9. Cook until the tomato changes color, the sauce reduces, and the stew becomes thick.
10. Season with salt to taste and mix well to distribute it evenly.

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