Pisto manchego like my mother's

Preparation

1. We clean the seeds of the peppers, cut them into small pieces so that when frying them they are all made equally. We put a splash of olive oil in the pan and when it is hot, we add the chopped peppers, lower the heat and let them fry. We are stirring little by little so that they cook evenly.

2. We clean the zucchini and cut them into small cubes all of the same size. I like to leave them with the skin, because it gives it a special touch.

3. When you see that the peppers have been fried, remove them from the heat, draining the oil and add the zucchini to the same oil. We let them sauté over low heat, stirring from time to time.

4. Cut half an onion and fry it together with the crushed tomato. When the tomato is ready, we add a tablespoon of sugar to correct the acidity and a little salt.

5. Once the tomato is ready, add the peppers and zucchini, letting everything cook for about 15 more minutes. After this time, we let everything rest for half an hour, (I like to take it from one day to the next because it is richer).