This dish is from the French Riviera and can be eaten hot as an entree or cold as an appetizer.
1/3 C. olive oil 2 or more cloves garlic, peeled and chopped 1 large onion, sliced 2 zucchinis, well scrubbed 1 small eggplant 2 green peppers, seeded and cut in strips 5 ripe tomatoes, peeled and sliced 3 Tbs. flour 1 Tbs. capers salt and ground black pepper to taste
1. Heat oil in a large skillet, add the garlic and onion and saute until the onion is transparent. 2. Slice the zucchini and peel and cube the eggplant. Flour the pieces lightly. 3. Add the zucchini, eggplant and green peppers to the skillet. Cover and cook slowly for about one hour. 4. Add the tomatoes and simmer, uncovered, until the mixture is thick. 5. Season with salt and pepper. Add the capers during the last 15 minutes of cooking.
5-6
20 minutes
1 hour, 20 min. minutes