• Finely chop all the vegetables and keep the onion separate.
• In a saucepan, simmer the tinned tomatoes with some salt and pepper until it has thickened and reduced.
• Cook the onion in a large pan over moderate heat until it has softened then add the zhuccini and capsicum. When they have softened and the tomatoes have reduced, add the tomatoes to the pan. Simmer it all until it thickens. I added a tablespoon of tomato paste just to intensify the tomato flavour but you don't have to.
• Season to taste.

In Spain, this is usually served with a poached egg on top or some raw egg tossed through it until it is cooked. I served it as a side dish with chicken and potatoes.

It freezes very well so I usually make a big batch and keep some on hand for quick sides and easy meals.

Sorry again about the lack of pics! Hopefully I'll have it sorted by tomorrow.

Enjoy!