Ratatouille Nicoise

Just 4 u

1/3 cup olive oil
2 or more cloves of garlic, chopped
1 large onion, sliced
2 zucchini, scrubbed
1 small eggplant
3 tablespoons flour
2 green peppers, seeded & cut into strips
1 #2 can Italian plum tomatoes
salt and pepper
1 tablespoon capers, drained & chopped

Heat oil in large skillet, add garlic and onion, and saute. Slice the
zucchini and peel & cube eggplant. Flour the pieces lightly. Add vegetables
to the skillet, cover and cook slowly − 1 hour. Add tomatoes and simmer
uncovered until mixture thickens. Salt & pepper, and add capers in the last
15 minutes of cooking.