18 October 2006

Red Capsicum and Zucchini in Olive Oil

On my last trip to Istanbul, my mum cooked 'red pepper in olive oil' several times, as red peppers were plenty in the market. I loved the dish, and here is my variation of it with zucchini added, as I had to use the last zucchini in the fridge. Olive oil brings out the true flavour of red pepper, so do not opt to use other oils.

5-6 tablespoons olive oil
1 clove garlic, crushed
3 sweet red peppers (or 1 large capsicum), diced
1 tomato, diced and crushed
1 teaspoon tomato paste
3 small zucchinis (or a large one), diced
1/2 teaspoon salt
1/2 teaspoon sugar

Fry garlic lightly in olive oil. Add pepper, and stir until mildly fried. Add crushed tomato and tomato paste, and stir. Add diced zucchini, then salt, sugar, and two cups of water. Cook until zucchini is well-cooked in a pot with lid semi-closed (it has to turn colour into deeper green).

P.S. Because zucchini takes a long time to cook, cooking time can be shortened by microwaving the zucchini beforehand. To do so, put diced zucchini in covered microwave dish along with 2-3 tablespoon of water for about 5 minutes. If so, only add 1 cup of water to the recipe above.

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