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Cucumbers, Espagnole

Neatly peel and cut into even quarters, lengthwise, three medium-sized cucumbers; carefully suppress all the seeds, then cut into half-inch pieces. Plunge into a pint boiling water with half teaspoon salt and boil for eight minutes. Drain on a sieve. Heat in a small frying pan a teaspoon oil, adding half finely minced green pepper and half finely minced white onion; gently toss while cooking for two minutes; add half bean finely chopped garlic and two peeled, crushed red tomatoes; mix well and let cook for five minutes, pour in half gill tomato sauce; add the cucumbers. Season with half teaspoon salt, a saltspoon cayenne pepper and half teaspoon sugar; lightly mix the whole together and slowly cook for ten minutes, occasionally mixing meanwhile. Remove, pour into a deep dish, sprinkle half teaspoon freshly chopped parsley over and serve.