Oil
1 white onion, peeled and sliced
1 lb. eggplant
2 tbsp. flour
Salt, pepper, basil, paprika
1 lb. zucchini (green or yellow)
1 c. tomatoes, chopped, or tomato sauce
1-2 tbsp. vinegar
1 sweet red pepper

Heat 2 tablespoons oil in large skillet; saute onion until tender and clear, but not browned. Remove onion to quart casserole. Set skillet aside. Trim ends from eggplant, cut in half lengthwise, then cut thick portions lengthwise again; cut strips and cross-cut to make pieces 2 inches long by 1/2 inch wide. Combine flour and seasonings; toss with eggplant to coat.

Heat to 2 tablespoons more oil in skillet. Over fairly high heat, brown eggplant until tender, adding more oil if necessary. Add to casserole with onion. Core and cut red pepper into thin strips; saute briefly. Add half to casserole; reserve remainder. Trim ends from zucchini, cut into thin strips and toss in skillet to glaze.

Add tomatoes to skillet; season with basil and other herbs to taste. Cook about 5 minutes, just tender to the bite. Add to casserole. (For softer vegetables, cover and cook 5 minutes.) Add vinegar. Toss all and arrange attractively in casserole, topping with remaining pepper strips. Makes 6-8 servings.