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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
1/3 cup olive oil |
2 garlic cloves, peeled and minced |
1 large onion, chopped coarsely |
2 medium zucchini |
1 medium eggplant |
3 tablespoons flour |
2 medium green peppers, seeded and chopped |
5 medium tomatoes, peeled and chopped coarsely |
1 teaspoon salt (to taste) |
1 teaspoon black pepper, freshly ground (to taste) |
1 tablespoon capers |
Directions:
1. Heat the oil in a large skillet.
2. Add garlic and onion, and sauté until the onion is transparent.
3. Meanwhile, chop the zucchini, and peel and cube the eggplant, keeping the pieces of uniform size.
4. Put 3 tablespoons of flour in a plastic storage bag and toss the squash and eggplant to coat.
5. Add the squash, eggplant and green pepper to the skillet, cover and cook slowly about one hour.
6. Add capers during last fifteen minutes of cooking.
7. Add the tomatoes and simmer, uncovered, until the mixture is thickened.
8. Season with salt and pepper.
9. Serve hot or cold. We enjoy it as a hot vegetable side dish.
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