© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Divaconviva
This recipe is from The New York Times Cook Book by Craig Claiborne, ©1961. I've made this many times. According to Mr. Claiborne, "This dish from the Riviera may be eaten hot or cold. Cold, it may serve as an appetizer. Add garlic according to conscience and social engagements." Two cloves seems to be just right!
⅓ cup olive oil
2 garlic cloves, peeled and minced
1 large onion, chopped coarsely
2 medium zucchini
1 medium eggplant
3 tablespoons flour
2 medium green peppers, seeded and chopped
5 medium tomatoes, peeled and chopped coarsely
1 teaspoon salt, to taste
1 teaspoon freshly ground black pepper, to taste
1 tablespoon capers
Heat the oil in a large skillet.
Add garlic and onion, and sauté until the onion is transparent. Meanwhile, chop the zucchini, and peel and cube the eggplant, keeping the pieces of uniform size. Put 3 tablespoons of flour in a plastic storage bag and toss the squash and eggplant to coat. Add the squash, eggplant and green pepper to the skillet, cover and cook slowly about one hour.
Add capers during last fifteen minutes of cooking. Add the tomatoes and simmer, uncovered, until the mixture is thickened. Season with salt and pepper.
Serve hot or cold. We enjoy it as a hot vegetable side dish.