2 zucchini
1 med. eggplant, peeled
1/2 c. butter
1 c. thinly sliced onions
1 clove of garlic, finely chopped
1/2 c. flour
2 green peppers, cut in strips
2 tomatoes, cut in wedges
1 tsp. salt
1/4 tsp. oregano
1/8 tsp. pepper

Cut the zucchini and eggplant in 1/2 inch slices. Melt the butter in an electric frypan or large skillet. Saute the onions and garlic in butter until onions are tender. Dip zucchini and eggplant in flour to lightly coat. Add to onion mixture along with green peppers and cover. Simmer for 30 minutes. Add the tomatoes, salt, oregano, and pepper and cook for 15 minutes longer. 8 to 10 servings.