Ingredientes:

  • 2 cebollas grandes cortadas en brunoise (dados de 0.5 cm)
  • 1 pimiento verde tipo italiano
  • 1 pimiento rojo grande
  • 3 dientes de ajo laminados finamente
  • 60 ml de aceite de oliva virgen extra (AOVE)
  • 2 calabacines medianos (aprox. 500g) cortados en cubos
  • 1 berenjena grande desalada
  • 800g de tomate triturado natural
  • 1 cucharadita de sal marina
  • 1/2 cucharadita de azúcar
  • 1 pizca de pimienta negra recién molida

Instrucciones:

  1. Calienta the 60 ml of AOVE in a wide pan over medium heat. Add the garlic slices and cook until they release their aroma, being careful not to let them brown.
  2. Add the chopped onions, green pepper, and red pepper with a pinch of salt to start osmosis. Cook until the onion is translucent and the peppers are softened.
  3. Incorporate the zucchini and eggplant. Briefly increase the heat slightly for about 2 minutes to seal the vegetables. Then, reduce to medium-low heat and cook for 8 minutes, or until the ingredients are coated with the aromatic oil.
  4. Add the crushed tomato, sugar to neutralize the pH, and black pepper. Cook over low-medium heat for the remaining time until the tomato has reduced and the mixture has acquired a glossy, dark red color, with the oil beginning to surface.