Roro's spicy vegetable stir-fry

Ingredients for 2 servings:

• 1 red bell pepper(s), possibly more
• 1 vegetable onion(s)
• 1 small zucchini
• 1 tbsp tomato paste
• 1 large tomato(s)
• ½ cup ketchup, hot ketchup
• 1 shot of balsamic vinegar, white
• Salt and pepper, from the mill
• some olive oil, for frying
• some stalks of parsley, for decoration
• ½ cup(s) water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the bell peppers and onion. Cut the zucchini into approximately 1.5 cm cubes. Cut the tomato into larger pieces. Fry the bell peppers and onion in hot olive oil until lightly browned. Then reduce the heat and simmer for a few more minutes. Increase the heat back to high and fry the zucchini cubes until golden brown. Fry for about 2-3 minutes, then reduce the heat slightly and add the tomato paste and fry briefly (careful: not to overheat, or it will become bitter). Add water and stir until creamy. Add the tomato pieces and heat through (you don’t want them to fall apart). Stir in the balsamic vinegar. Add the hot ketchup and stir in. Season to taste with salt and freshly ground pepper. Sprinkle with torn parsley before serving. Serve with pasta.