1. Clean all the vegetables. 2. Slip the tomatoes in boiling water to take their peels off, then deseed them. 3. Cut the other vegetables into uniform sizes. 4. Cut the tuna into cubes. 5. In a dutch oven, heat 1 tbs oil and brown the peppers in this. Cook it over low heat for 10 minutes, stirring. 6. Add the eggplant with 2 tbs oil, and continue to cook it all for 10 minutes, stirring. 7. Add the zucchini with the thyme and oregano, plus the rest of the oil. 8. Let this simmer, uncovered for 10 minutes. 9. Add the tomatoes, the minced little hot pepper, the garlic and the tuna. 10. Blend gently with a long wooden spoon. 11. Cover and cook over very low heat for 20 minutes. 12. Add 1/2 cup of water if it becomes necessary to add liquid. 13. Serve hot, warm or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
