2 tablespoons olive oil
1/2 medium bell pepper, seeded and chopped
1 small onion, chopped
3 cloves garlic, minced
1 (16 ounce) can oregano seeds
5 cups grated carrots
1/4 cup chopped onion
1 medium carrot, halved
1 medium zucchini, sliced
1 medium head cabbage, cooked
1 large tomato
1 small yellow onion, chopped
Heat olive oil in large nonstick skillet over medium heat. Add bell pepper and onion, saute 5 minutes. Remove from skillet with spoon and shake peppers and onions together. Arrange in a single layer in bottom of bowl.
Next, mix chili seasoning sugar and vegetable oil in small measure; store in airtight container in refrigerator. Place peppers and onions in basting bag and pack in with peppers and onions. Place on cooked medium heat.
Saute capers and tomatoes in olive oil, stirring every few seconds. Cook and strain tomatoes in large bowl, and stir in celery salt and Worcestershire sauce. Finish with carrots, celery salt and Worcestershire sauce. Season with basil. Return beans to bowl and sprinkle with parsley. Add water to tomatoes and vegetables, mixing thoroughly.
Pour mixture into saucepan over high heat. Simmer 2 hours, stirring often, cooling and blending tomatoes with vegetable oil.
Finally, drizzle with parsley, malt vinegar and Worcestershire sauce.