4 potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon crushed chili flakes
3 green peppers, sliced
2 tablespoons brown sugar
Freshly cracked black pepper
3 onions, sliced into 1/2-inch rounds
2 cans San Marzano tomatoes, hand crushed
3 zucchinis, sliced
Crusty bread, for serving
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