Tuesday, May 11, 2010


1/3 c. olive oil
2+ garlic cloves, chopped
1 onion, sliced
2 zucchini, sliced
1 eggplant, peeled and chopped
3 T. flour
2 green peppers, seeded & sliced
5 ripe tomatoes, peeled and sliced
red wine, optional
salt and pepper
1 T. capers

1. Heat oil in a large skillet. Add the onion and saute until transparent. Flour the sliced/chopped zucchini and eggplant. Add garlic to onions and saute for about 30 seconds.
2. Add squash, eggplant, and green peppers to skillet. Cover and cook slowly for about 1 hour.
3. Add the tomatoes and red wine. Simmer, uncovered, until the mixture is thick (may take more than an hour). Season with salt and pepper. Add capers during last fifteen minutes of cooking. Serve hot or cold with fresh bread.

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