Lecso with courgettes

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Ingredients

• 1½ kg of Bulgarian pepper;
• 1½ kg of courgettes;
• 2 kg of tomatoes;
• 200 ml of vegetable oil;
• 100 g of sugar;
• 1½-2 tablespoons of salt;
• 3 cloves garlic;
• 100 ml of apple cider vinegar.
  
  

Preparation

Cut the peppers and zucchini. If zucchini are young, then you can not clean them and cut into large circles. In old zucchini it is better to remove the skin and seeds and cut the vegetables into cubes.

Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put the vegetables there, mix, cover and bring to a boil again.

Add butter, sugar and salt and cook under the lid for another 15 minutes. 5 minutes before the end of cooking, add crushed garlic and vinegar.

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