61.   Add the curry powder while you cook and stir over medium heat.

62.   Add the garlic and onion and cook over medium heat for a minute or two, just to soften.

63.   Add the oregano and hot red-pepper flakes, and cook over medium heat until most of the liquid has evaporated.

64.   Add the remaining oil to the pan and heat over medium heat.

65.   Add the zucchini and peppers to the onion and continue cooking over medium heat until vegetables soften.

66.   Add wine and lemon juice and bring to a bare simmer over medium heat.

67.   Add caramelized sugar and cook over medium heat, stirring, until mixture thickens.

68.   Add oil to a large skillet over medium heat.

69.   Add onion and cook over medium heat until it is translucent.

70.   Add onion and cook over medium heat until tender.