2 cans (5.0 ounces each) sardines in tomato sauce
1/4 cup canola oil
1 medium potato, peeled and cut into cubes
1 large carrot, peeled and cut into cubes
1/2 red bell pepper, cored, seeded and cut into cubes
1/2 green bell pepper, cored, seeded and cut into cubes
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
2 Thai chili peppers, stemmed and minced
1 cup water
1/4 cup green olives
salt and pepper
Drain sardines from tomato sauce, reserving sauce.
In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned and almost cooked through. Using a slotted spoon, remove from pan and drain on paper towels.
Add carrots and cook until almost cooked through. Using a slotted spoon, remove from pan and drain on paper towels.
Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 20 to 30 seconds. Using a slotted spoon, remove from pan and drain on paper towels.
Add onions and garlic and cook until softened.
Add chili peppers.
Add reserved sardines sauce and water. Bring to a boil, stirring to distribute .
Add potatoes, carrots, and olives. Season with salt and pepper to taste. Cook until potatoes and carrots are tender.
Add sardines and bell peppers. Gently stir to distribute. Continue to cook until heated through. Serve hot