3 or more garlic cloves, chopped
1 large onion, sliced
2 medium zucchini, sliced/cubed
1 large eggplant, sliced/cubed
3 tablespoons flour
2 green bell peppers, seeded and cut into strips
1.5 cups canned (plum if possible) tomatoes
1 tablespoon capers, if desired
Salt and pepper to taste
- Heat oil in skillet, add onions and sauté until onions are transparent.
- Add garlic and sauté for approx. 1 minute.
- Take eggplant and zucchini and roll around in the flour. Flour them lightly, not a heavy coating.
- Put zucchini, eggplant, green bell pepper in the skillet, cover and cook slowly for 30 minutes.
- Add the tomatoes and capers (if desired) and simmer, uncovered, until mixture is thick, for 10 minutes. Add salt and pepper to taste.
