|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Onion||1 Large, sliced|
|Zucchini||2 , well scrubbed|
|Green peppers||2 , seeded and cut in strips|
|Ripe tomatoes||5 , peeled and sliced|
|Freshly ground black pepper||To Taste|
1. Heat the oil in a large skillet, add the garlic and onion and saute until the onion is transparent.
2. Meanwhile, slice the squash and peel and cube the eggplant. Flour the pieces lightly.
3. Add the squash, eggplant and green peppers to the skillet, cover and cook slowly about one hour.
4. Add the tomatoes and simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add capers during last fifteen minutes of cooking.