One-third cup of olive oil
Three-fourths cup of finely chopped onion
2 cloves of garlic
4 green peppers, cut into fine strips
2 1/2 cups of eggplant, peeled and cut into small cubes
3 cups of zucchini, cut into 1 cm thick slices
2 cups of tomatoes, seeded and cut into quarters
Salt and pepper
Olive oil
One-third cup of olive oil
Three-fourths cup of finely chopped onion
2 cloves of garlic
4 green peppers, cut into fine strips
2 1/2 cups of eggplant, peeled and cut into small cubes
3 cups of zucchini, cut into 1 cm thick slices
2 cups of tomatoes, seeded and cut into quarters
Salt and pepper
Olive oil
Heat the olive oil in a large skillet
Cook the onion and garlic until they're tender
Remove the onion and garlic from the skillet and add a little bit to each of the following vegetables, stacking them in layers
Sprinkle each layer with salt and pepper
Finally, drizzle with a little olive oil
Cover the skillet and cook over low heat for 35-45 minutes
Remove the cover and continue cooking for another 10 minutes to reduce the liquid
Serve hot or cold
Serves 8.
