|Courgettes||1 Pound (450 Gram)|
|Red pepper||1 Large|
|Sunflower oil/Olive oil||2 Tablespoon|
|Tabasco sauce||2 Drop|
|Freshly ground black pepper||To Taste|
|Chopped parsley||2 Tablespoon|
Wipe the courgettes and cut into 1 5 cm/1/2 inch slices.
Peel and finely chop the onions.
Skin and chop the tomatoes.
Deseed and dice the pepper.
Heat the oil in a pan, add the onions and cook gently for 5 minutes.
Put in the tomatoes, cover the pan and simmer until a soft puree is formed, then add the courgettes and diced pepper, together with the Tabasco sauce and seasoning.
Stir well to blend the ingredients.
Cover the pan and simmer for 15 minutes.
Add the parsley and serve.