Cook Time: 3 Hours
Thank you to our friend Caroline from Kingston, NY for this wonderful recipe!
2 large zucchini, cut into bite-size pieces
4 very large green peppers (cores, seeds and stems removed), cut into large pieces
1 head garlic, cloves separated and peeled
1 lb. cremini mushrooms cut into halves
at least 1 dozen cerignola olives, black and/or green
1 jar Grandpa Pete's Meat Sauce or Grandpa Pete's Garlic Sauce
Into a medium/large casserole, sweat the zucchini and green pepper in a generous amount of olive oil over low heat for 30 minutes, stirring occasionally to keep the vegetables even distributed. DO NOT BROWN, just slightly soften. Slowly add whole garlic cloves and mushrooms during this process.
Pour in the Grandpa Pete's sauce. Rinse the jar with about 1/4 cup water and add to the mixture. Cover, but keep the lid askew. Simmer 2 hours. During this time, everything will soften and a large amount of sauce will develop. Check the heat periodically to maintain a simmer.
Prepare ahead to allow for more cooking and/or cool-down time. If done in advance, remove from heat, cover completely and walk away. It will stay hot for quite some time.
Cook's note: Salt is not necessary, pepper is optional. If desired, use freshly ground pepper only upon serving.