1 1/4 cups water
2 clove garlic, sliced
1/4 cup olive oil
1 cup crushed tomato paste
1 medium zucchini, peeled and seeded
1 pint olive oil
1/2 pound fresh mushrooms, sliced
In a medium saucepan, bring water to a boil. Stir in garlic, olive oil, tomato paste and zucchini. Cover and remove from heat. Let stand 20 minutes.
Pour water into a saucepan and bring to a boil. Stir in tomatoes and stir-fry until tomatoes are tender. Pour mixture over the sprayed potato mixture. Fry over medium heat for 5 minutes.
Lower heat and gently remove the pepper flakes and chili pepper from skillet. Place on a paper cutting board, and cut out slices for garnish.