Yesterday, I made this dish for Ronnie, and he loved it - a compliment, since he is one person who can cook for me, anytime.
In a large sauté pan with a tiny amount of EVOO, pile in washed, seeded, lengthwise-sliced Cuban peppers, lots of diced, fresh garlic, sliced onions and freshly ground pepper. Here, I used about 8 large Cubans and 2 onions, one large white and one medium yellow. Stir-fry on medium heat for a few to allow oil to flavor the veggies, as they brown a little; then, add 1/4-1/2 cup water and with a wooden spoon, tilt cover on pan. Cook it all down, stirring occasionally and adding water, if necessary. You'll be amazed by how little the yield seems; but remember, it all becomes quite dense.
Now, add that secret ingredient - catsup - to your liking, about 1/4-1/2 cup, according to amount of veggies. Season with oregano and parsley flakes; give it a stir and simmer for another minute. When ready to serve, top with your own fresh breadcrumbs, seasoned with more parsley (fresh is always better, but I had none available).
Plate with rice. Don't forget to put garlic in the rice water (remove before serving). Though white rice would probably be the most aesthetically pleasing here, I used a combo of Red and White Jasmine, for flavor.
Buon Appetito. YUM.
