Zucchini Salad for the Winter

Wash the zucchini, peel if necessary, and dice into roughly 1–1.5 cm cubes.

Core the bell pepper and cut into strips or cubes; finely chop the onion.

Heat half of the oil in a large pot, sauté the onion until soft, then add the bell pepper and cook for 5–7 minutes.

Stir in the tomato paste, sugar, and salt, pour in the remaining oil, mix well, and warm through for 2–3 minutes.

Add the zucchini to the pot, gently fold together, bring to a simmer, and braise over medium heat for 20–25 minutes until the zucchini is tender.

Stir in the vinegar 5 minutes before it's done, mix thoroughly, and remove from the heat.