Traditional Pisto Manchego

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1. 1Step 1: Wash the tomatoes and cut them into medium cubes. Dice the onion finely.
2. 2Step 2: Cover the base of a medium pot with olive oil and heat over medium heat. Add the onion and cook for about 10 minutes or until golden.
3. 3Step 3: Add the chopped tomatoes, sugar, and salt. Cook for 15 minutes or until most of the liquid has evaporated.
4. 4Step 4: Blend the mixture in a food processor and then pass it through a strainer to remove seeds and skin for a finer texture. Adjust the salt if necessary and set the sauce aside.
5. 5Step 5: Wash and dice all the vegetables into small cubes. Heat a generous amount of olive oil over medium heat in a large frying pan. Add the diced onion and sauté for 10 minutes until golden.
6. 6Step 6: Add the green and red peppers and cook for 10 minutes until tender. Add the eggplant and cook for 5 minutes, then add the zucchini. Cook for an additional 10 minutes, stirring occasionally to prevent sticking.
7. 7Step 7: Add the tomato sauce to the pan and cook on low heat for another 5 minutes, stirring occasionally, until the vegetables are well integrated and the sauce has thickened. Adjust salt and mix well.