Giambotta - cooking recipe

Ingredients

4 -5 garlic cloves, finely chopped
1/2 cup olive oil
1 (35 ounce) can peeled chopped tomatoes
1 pinch of crushed dried oregano
2 medium boiling potatoes (to large)
2 cups green beans or 2 cups zucchini, approximately
salt and pepper

Preparation

Heat skillet over medium heat.
Add oil and coat pan.
Add garlic and cook until soft, but not brown.
Drain liquid from tomatoes and reserve.
Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
Drain cooked (al dente preferably) beans and add them to the tomato mixture.
Cut potatoes into 1 inch cubes and add to sauce.
Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
Salt and pepper to taste.