Cut kielbasa in half lengthwise and then into slices.

Cut zucchini in half lengthwise then again in half, then into slices.

Cut a shallow “X” in the bottom of each tomato, add them to a pot and pour in boiling water, leave for a couple of minutes then drain. When cool enough to handle, peel and dice the tomatoes.

Dice the onion and finely chop garlic (with a knife and not using a garlic press).

Cut bell peppers into strips.

Add oil to a large pot and heat over medium-high heat. Add kielbasa slices and cook for a couple of minutes, stirring from time to time, until kielbasa is browned.

Reduce the heat to medium/medium-low and add onions. Cook for a couple of minutes until softened.

Add garlic, paprika, smoked paprika, oregano, cayenne. Cook for 30 seconds.

Add bell peppers, cook for about 5 minutes, stirring from time to time.

Add tomato paste, zucchini, and tomatoes. Scrape with a spatula all the brown bits on the bottom of the pot.

Cook over medium heat, uncovered, for about 15 minutes, stirring from time to time, or until all the vegetables are soft and the stew is thickened.

Take the pot off the heat and season the stew with salt and pepper to taste.

Serve with sourdough bread slices with butter.

Enjoy!