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Serves 8

2 medium zucchini, sliced
1 small eggplant, cut in cubes
2 medium green peppers, seeded and cut in strips
1 T flour
2 cloves garlic, chopped
1 large onion, sliced
4 tomatoes, peeled and sliced
1 T minced parsley

Place zucchini, eggplant, and green peppers in a plastic bag with the flour; shake to coat vegetables evenly. Set aside. In a large skillet, sauté onion and garlic. Add zucchini, eggplant, and green peppers; simmer, covered, for 1 hour.

Add tomatoes and simmer, uncovered, until thick. Gently stir in parsley. Serve hot or at room temperature.


  • Add herbs to taste.
  • Don’t let rats make this.
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