by Victor Wyman (Santa Clara, California)

1 cup coarse chopped onion
2 chopped or mashed garlic cloves
5 coarse chopped tomatoes
1 green bell pepper cleaned and cut in ¾” pieces
1 yellow or red bell pepper cleaned and cut in 3/4” pieces
1 small pasilla/poblano chili pepper cleaned and cut in ¾” pieces (use any pepper variety with a Scoville Rating under 1500.)
10 or 12 fresh basil leaves roughly cut, or 1-1/2 teaspoon dried basil
2 Green Zucchinis cut in 3/8” rounds
2 Yellow Zucchinis cut in 3/8” rounds
20 small round new potatoes up to 1-1/2” in size
olive oil to cover bottom of pot to 3/16” (say, ¼ cup)
salt to taste
ground black pepper to taste
2 dashes worstershire sauce

Use large cast iron pot or enameled Dutch style pot with close fitting lid for this recipe.

Wash but do not peel potatoes. Boil potatoes in saucepan until cooked firm. Drain and put aside. Select and heat your iron pot. Sauté onion and garlic in olive oil over medium-high heat. Before onions turn brown or transparent stir in chopped tomatoes. Add bell, chili peppers and basil; and stir from time to time, to assure that ingredients are uniformly cooked. Stir in Zucchinis and, small potatoes. Add salt, pepper and a few dashes of worstershire sauce to taste. Reduce heat to low or medium-low, cover and cook. Stir from time to time and let cook for about ten minutes. Check the zucchini for firmness or tenderness according to your taste.

Note: This recipe does not call for water to be added. There is sufficient moisture in the vegetables to prevent burning or vegetables becoming dry.

This recipe serves 8 to 10 persons.