Bell peppers (different colors)
Salt, Black pepper
1 package of pasta of any shape
Chop the vegetables
Soak the tomatoes in hot boiling water. Peel them when ready.
Soften the chopped vegetables in olive oil: start with the onions, and then peppers, eggplants and zucchini, and finally add the tomatoes.
Add salt, black pepper and a bit of lemon juice.
Add 1-1.5 cup of water and stir.
Season and then simmer the sauce until it’s reduced slightly — somewhere between 10 and 15 minutes.
While the sauce simmers, cook your pasta.
Toss the pasta with the sauce, once ready, add some fresh parsley.