3 tbsp. olive or corn oil
1 lg. onion, chopped coarsely
1 med. fresh hot banana pepper, minced
6 med. fresh mild banana peppers, chopped coarsely
1 tsp. dried crushed oregano
2 tsp. dried crushed basil
2 or 3 med. zucchini, chopped in 1-inch cubes
1 lg. bunch bulbous green onions (white part only)
2 or 3 (15 oz.) cans stewed tomatoes
1/2 tsp. dried crushed red pepper flakes
1/2 c. chopped parsley
Salt to taste

Heat oil in deep pot. Add and saute chopped onions and chopped mild and hot peppers. Cook for 5-6 minutes, stirring. Add basil, oregano, zucchini and white parts of green onion. Add 1/2 cup water. Cover and cook until zucchini starts to cook. Add tomatoes, parsley and dried crushed pepper. Stir well, add salt, cover and cook until just tender. Serve hot, cold or at room temperature.