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This time, I used these cooking tomatoes (roma tomatoes.)
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You could also use regular tomatoes or canned tomatoes.
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I used 1 green and 1 yellow zucchini.
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If the tomato skins bother you, peel them.
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If you're using cooking tomatoes, the skin won't be a problem.
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Remove the stem and chop into bite-size pieces.
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Remove the stem from the zucchini and halve lengthwise.
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Then slice into 1 cm half moons.
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Chop the onion and bell peppers into the same size as the tomatoes.
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Heat a thick-bottomed pot over low heat and add the oil from the tuna can.
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Add the chopped garlic and cook until fragrant.
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Then add all the vegetables and cook over medium heat.
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Add the tuna.
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When all the ingredients are coated with oil, add the oregano and cover the pot and simmer.
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When it comes to a boil, reduce the heat to low and continue simmering for about 15-20 minutes, stirring occasionally to prevent burning.
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You don't need to add water since a lot of liquid seeps out from the vegetables.
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When all the ingredients are cooked through and the liquid is reduced, season with salt and pepper.
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I made this one with tomatoes, zucchini, eggplant, bell peppers, shiitake mushrooms, canned mix beans, and canned tuna.
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The beans really work well too.
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Here's a variation with cherry tomatoes, zucchini, egg plant, bell peppers, kabocha squash, buna-shimeji mushrooms, onion, and tuna can.
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Kabocha added some sweetness.
