1 zucchini or squash
2 cloves garlic
2 hot peppers or 1 bell pepper
1 tomato (optional)
flat leaf parsley (a handful chapped)
olive oil (once around pan)
Slice zucchini/squash into round disks. Chop the rest of the vegetables except for garlic. Smash the garlic on cutting board, sprinkle with coarse salt. With the flat edge of the knife, grind garlic and salt into cutting board. Keep moving back and forth, adding salt for friction, to make a paste-like substance.
Preheat a skillet on medium-high heat with olive oil. Add garlic paste substance and turn heat down to medium. Once garlic speaks, add onions and peppers and some more salt and pepper.
Once onions turn translucent, add squash. Cook for a few more minutes until squash cooks down, then add tomatoes, stir, and let them heat up until a slightly orange tinted sauce forms.
Add parsley and serve. The garlic/salt process is what really makes this dish so yummy!