1/3 c. olive oil
2 cloves garlic, chopped
1 lg. onion, sliced
2 zucchini
1 sm. eggplant
3 tbsp. flour
2 green pepper, cut into strips
5 tomatoes, peeled & sliced
1 tbsp. capers
Salt & pepper to taste

Heat oil in large skillet; add garlic and onion and saute until onion is transparent.

Meanwhile, slice zucchini and peel and cube eggplant. Flour pieces lightly.

Add zucchini, eggplant and green peppers to the skillet; cover and cook slowly approximately one hour.

Add tomatoes and simmer, uncovered, until mixture is thick. Season with salt and pepper. Add capers during last 15 minutes of cooking. Serve hot or cold. 5-6 servings.