Lecho or Lecsó

When I was growing up in Soviet Union we did not have a large variety of fresh fruits and vegetables through out the winter months. We did have carrots, potatoes, onion and occasional beet or cabbage. If we were to eat fruits and veggies in the winter it would have to be canned. A lot of people, my grand parents including, would  spend their summer time between the little plot of land that they were lucky to have and kitchen, canning the fruits (and vegetables) of their labor. I do not know where they got the strength and how they lived on 5 hrs of sleep in the summer, but if it was not done it was not there when you need it in the winter. A lot of people survived like that during Soviet era, - that's communism - or socialism for you.
My grandparents canned everything that they grew. We had apple compote; we were eating sour cherry dumpling in the middle of the winter, as well as many jams and vegetable spreads were consumed in the winter, thanks to the tireless work of my grandparents. Occasionally, you could buy vegetables in cans in the stores, but not large variety. For some reason, this one is particularly stuck in my mind. Not sure why, since it was never made by my grandma. Perhaps, it just stands out in my memory because it was not made by her as almost everything else was. In any case, this was labeled as either Hungarian, or Bulgarian dish and was common  in the diet of Soviet people. I do not know the recipe of the dish in the jar, but after some experimentation, I think I came up to something very close to it, except may be more delicious then I remember.
This recipe is really simple, not authentic and vegetarian in my version.

Here Lecho is soaking into a slice of sourdough

2 onions cut up in large dice
3-4 carrots sliced or cut
5-6 red, yellow or orange peppers cut in pieces
can of plain tomato sauce
2-3 table spoons of paprika
1/2 tbsp of salt 
1-2 tblsp oil
The rest is easy. In a large sauteing pot, add oil and to it all of the vegetables. Paprika, and salt sprinkled over and tomato sauce is added to it. Stir often and start with large flame under the pot, then when everything is uniformly mixed and seem to get along, bring the flame lower and cook for another  20-30 min. All of the veggies will be tender and soft. I suppose canned or fresh peeled tomatoes will go well instead of tomato sauce, I have even added catchup before, when it looked like all of the fluids evaporated and it looked too dry. This makes a nice side dish or goes well over rice and polenta.