Ingredients
1/3 cup olive oil
2 or more garlic cloves, peeled and chopped
2 cups (1 large) sliced onions
3 cups (2 medium) sliced zucchini
4 cups (1 small) cubed, cubed, peeled eggplant
2 green peppers, seeded and cut into strips
11/2 cups peeled, de-seeded and chopped tomatoes
1 tablespoon capers, rinsed
Salt and freshly ground pepper, to taste
You will also need:
Large skillet
Paring knife or chef’s knife
Cutting board
Instructions
Heat the oil in a large skillet, add the garlic and onions and saute until the onions are transparent. Add the squash, eggplant and green peppers to the skillet. Cover and cook slowly for about 30 minutes. Add the tomatoes and capers and simmer, uncovered, until the mixture loses much of its moisture, about 10 minutes. Season with salt and pepper.
Serves 6-8 as a side dish.