1/3 cup olive oil
Heat oil in large skillet, add garlic and onion, and sauté.
2 or more cloves of garlic, chopped
1 large onion, sliced
2 zucchini, scrubbed
1 small eggplant
3 tablespoons flour
2 green peppers, seeded and cut into strips
1 #2 can italian plum tomatoes
salt and pepper
1 tablespoon capers, drained and chopped
Slice the zucchini and peel and cube eggplant. Flour the pieces lightly. Add vegetables to the skillet, cover and cook slowly - 1 hour. Add tomatoes and simmer uncovered until mixture thickens.
Add salt and pepper and capers last 15 minutes of cooking.
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