800 g zucchini/squash
200 g carrots
200 g bell pepper
200 g tomatoes
200 g onions
50 ml oil
30 g sugar
20 g salt
6 g chili pepper
2 garlic cloves
1 tablespoon vinegar
1/2 teaspoons ground black pepper

Grate the zucchini and carrots coarsely; finely chop the onions, peppers, and tomatoes. Mince the chili and garlic. Place everything in a pot, add sugar, salt, oil, vinegar, and black pepper. Mix well and leave for a couple of hours. Then simmer on low heat for about 2.5 hours until all vegetables are soft and the liquid has evaporated. Scoop in sterilized jars, seal and wrap into a towel or blanket so it cools slowly. Store in a cool place.