The origins of this dish's name are somewhat ambiguous, but is most certainly some sort of corrupted (by my mother) Italian. I don't even know if this is how you would phonetically spell it, so I am open to suggestions. I like to make a huge vat of it and eat it over several days; it actually gets better with time (up to a point) as the flavors meld together. I've tried to make a smaller amount of this but it never really seems to work. You can attempt to pare it down. Whatever the case, it is essential that you cook it for a very long time until the vegetables are soft—this is especially the case with the zucchini and the potatoes. There is nothing "al dente" about this dish; rather, it embodies the Italian fondness for very cooked vegetables, which they believe "leeches" out the minerals and improves digestion. Whatever the case, it is simple and delish!


Olive oil
2-3 medium sized zucchini, sliced into 1/2 inch chunks
1 large russet potato, chopped into chunks that resemble the zucchini in size
2 bell peppers (I use one red and one green for color diversity)
1 large can crushed tomatoes or tomato sauce (for this, as everything, I use Hunt's sauce, but you can switch it up if you would like a chunkier tomato base)
1 large onion, chopped roughly (don't worry about large chunks—they will soften up and become sweet deliciousness)
4-5 cloves garlic, chopped large (I usually just halve or quarter them)
salt and pepper

On the side: cheese and bread, of course!!!


Over medium heat, in a large pot, saute the onions in the oil until they begin to soften (about 4 minutes); add potatoes and cook another 4-5 minutes until onions are translucent. Add the rest of the vegetables and the garlic and cook until veggies begin to soften. Add tomato sauce, cover partially and simmer on low, stirring occasionally, for about 45 mins, or until potatoes break apart easily with fork.




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