I know that this isn’t the recipe that most of the people make but it came to be because I wanted to utilize all the veggies I had on hand.  This time of the year there is an abundance and it is hard to use everything up.  
When we go vegetable picking at the farm, my eyes are bigger then the need two people have for the vegetables we pick.  It always is more when you get home.  This recipe can be made in large quantities and then placed into jars, or into freezer bags and into the freezer for later use.

RECIPE

I’m sorry to have to write this recipe this way but it is easy.  Just don’t be afraid to add the amounts you want.  There is really no wrong in the way you want to make it.

Peppers, Red Or Green Or Both

Onions, To Taste

Fresh Tomatoes, Peeled, To Taste

Green Beans, To Taste

Zucchini, To Taste

Peeled, Cubed Potatoes

Grated Garlic

Kielbasa Or Sausage, Cubed

Eggs, Cooked And Placed On Top

Bread

Oil

Passata

Salt And Pepper To Taste

I know this isn’t the authentic recipe.  But this is good too and it is how it started out so I chose to call it Leco.

PREPARATION

Cut, slice or chop the selected vegetables.

Into a large pot add some oil, heat. Next add onions and fry a little along with some grated garlic.  When onions are translucent add the rest of the veggies and chopped sasuage mix well and add the passata.  I like this sauce soupy so I added a whole bottle.

Cook for approximately 40-45 minutes, or until vegetables are tender.

Serve with a cooked egg on top.