First peel the shallot, wash the mini peppers and dice both. If you want, you can also cut a chilli pepper into small pieces. Then fry everything in a pan with a little oil or pan spray.
In the meantime, peel the carrots and use a vegetable peeler to cut them into ribbon noodle-like strips. Wash the zucchini, cut noodle-like like the carrots and put everything together in the pan.
Fry the vegetables, turning them several times, until everything has reached the desired browning and consistency. The carrots should no longer be too hard, but rather al dente.
Finally add the can of tomatoes and season to taste with the tomato paste and herbs.
Tip: I like to use frozen herbs, e.g. Italian herbs or garden herbs.
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