Ratatouille Nicoise

1/3 cup olive oil
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

Heat oil in large skillet, add garlic and onion, and sauté.

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.

Serves 5-6

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