1/3 c. oil
1 large onion, sliced
2 or more cloves garlic,
2 to 4 zucchini, well scrubbed
1 small eggplant
3 Tbsp. flour
2 green peppers, seeded and
cut into strips
5 ripe tomatoes, peeled and
salt and pepper to taste
1 Tbsp. capers
Heat the oil in a large pan. Add garlic and onion and
saute until the onion is transparent. Meanwhile, slice zucchi-
ni and cube eggplant. Flour the pieces lightly in paper bag.
Add zucchini, eggplant and green pepper to the skillet, cover
and cook very slowly for about an hour. Turn gently once in a
while, so it doesn't stick to pan. Add the tomatoes and simmer
uncovered until the mixture is thick. Season with salt and
pepper. Capers are optional.
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