Zucchini Italian Vegetable Stew - Ciambotta - cooking recipe

Ingredients

6 cups cubed fresh zucchini
2 cubed fresh red bell peppers
2 cubed potatoes
1 large onion, diced
8 ounces tomato sauce (homemade, or a can of prepared, or tomato paste is fine)
1 tablespoon salt
1 tablespoon pepper
1 tablespoon italian seasoning
1 tablespoon hot pepper
6 cups water, to cover approx
grated parmesan cheese, for topping
crusty Italian bread

Preparation

Rinse and cut up vegetables and put into a large pot.
Add seasoning, tomato and water to just cover the vegetables.
Bring to a boil over high heat.
Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender.
Serve topped with grated Parmesan or Pecorino Romano Cheese.