Step 1

Heat the olive oil in a large pot over medium heat. Add diced onion to the pot and sauté until it becomes translucent. Add the green and red bell peppers and garlic to the pot and continue to sauté for another 5 minutes.

Step 2

Add zucchini and eggplant to the pot. Stir well and continue to cook for about 10 minutes, or until the vegetables start to soften.

Step 3

Stir in the tomato passate or crushed tomatoes along with herbs, salt, pepper, and red chili flakes.

Step 4

Lower the heat and let the mixture simmer, covered, for about 35-45 minutes, or until all the vegetables are soft and the flavors have melded together. Stir occasionally to prevent the vegetables from sticking to the pot. Taste and season for salt or sugar.

Step 5

Serve pisto warm. It can be served as a main dish, side dish, or tapa. You can add a fried egg on top of each serving.