Boil the potatoes in a pot of salted water until fork tender, about 15 minutes. Drain
and set aside.
Heat a soup
pot over medium heat. Add the olive oil, chili flakes, onions, green peppers
and some sea salt
. Saute for 10 minutes, and then add the brown sugar
, some black pepper and the tomatoes
. Let simmer
for 20 minutes. Add the cooked potatoes and the zucchinis and cook until tender, 10 to 15 minutes.
Ladle the stew
into a big bowl and serve with crusty bread.