• 4 tomatoes
  • 2 medium onions
  • 3 garlic cloves
  • 2 green peppers
  • 1 red pepper
  • 2 courgettes
  • 2 tablespoons olive oil , add more if necessary
  • 1 teaspoon sugar
  • salt , to taste
  • pepper , to taste
  • 1 Boil some water.
  • 2 Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces.
  • 3 Peel and slice the onions and garlic.
  • 4 Clean and slice the peppers and courgettes.
  • 5 Put the olive oil into a frying pan, and gently fry the garlic and onions for 2 to 3 minutes on medium low heat.
  • 6 Add the peppers and turn up the heat to medium.
  • 7 Cook for five minutes, stirring all the time.
  • 8 Add the courgette, stir and cook for five more minutes and then add the tomatoes.
  • 9 Cover the pan, and simmer for about 15 minutes.
  • 10 Add a teaspoon of sugar; salt and pepper to taste.
  • 11 Turn up the heat and stir well.
  • 12 If the pisto has too much liquid, let it boil away but keep stirring so that none of the ingredients stick to the bottom.