Many variations exist, but the basic ingredients are: onion, tomato, and pepper. Best time to make lecho is in summer or autumn, when vegetables are fresh.
- Tomato - 400 g (0.9 lbs)
- Italian Green/banana/green Bell Pepper - 800 g (1.8 lbs)
- Onion - 2
- Bacon - 50 g (0.1 lbs)
- Oil - 2 tbsp
- Paprika - 1 tsp
- Smoked Sausage - 1 pair
Chop the onion into half slices and sauté in bacon fat or oil for a few minutes until they almost become transparent.
Take the pan off the heat and add red pepper.
Split peppers in half, and cut into half rings. Add them to the onion. A mix of peppers (various colors and heat levels) make the lecho more delicious.
Add chopped and sliced tomatoes and cook them for 40-45 minutes over medium-low heat, until the peppers become soft but do not collapse. Add salt and stir occasionally.
After about 20 minutes, some slices of smoked sausage can be added.
Also known as: Tomato-pepper Stew, Ratatouille