Ingredients:

      1 Large Tomato
      1 Large Bell Pepper
      1 Large Zucchini
      1 Onion
      1 Carrot
      2 Celery Stalks
      2 Garlic Cloves
      2 TBSP Tomato Paste
      ¼ Cup Calamata Olives
      1 TBSP capers
      2 TBSP Olive Brine
      Water
      2 TBSP Pine Nuts
      Salt
      1/4 Cup Chopped Parsley
      Dry herbs;
            Thyme
            Basil
            Bay Leaf
            Oregano
      Spices;
          Paprika
          Hot Pepper Flakes,
          Black Pepper
      Olive Oil

Preparation:

Broil the tomato & bell pepper to char the skin. Cover the pepper and tomato and let them cool down. Once cooled, peel the tomato and pepper and chop them. chop a large zucchini and saute in 2 TBSP of olive oil on low heat. Remove the zucchini from the pan when it gets golden brown. In the same pan saute 1 chopped onion until it soften. Add 1 chopped carrot and 2 chopped celery stalks. Season with salt and stir well. Saute until soft and add 2 chopped garlic cloves. Add the dry herbs and spices to taste and chopped bell pepper. Mix and add the chopped tomato and 2 TBSPs of tomato paste. Keep cooking and stir for 2 minutes. Add 1/4 cup of calamata olives and 1 TBSP of chopped capers. Add the zucchini with 2 TBSP of olive brine. Pour in 1 cup of water, cover, stir and keep cooking on low heat for 15 minutes. Toast on a dry pan 2 TBSPs of pin nuts until golden brown. Add the nuts to the mix with a 1/4 cup of chopped celery. Stir and serve.

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