Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This dish retains the color and texture of each vegetable and is delicious served hot as a luncheon or supper dish or cold as an appetizer. Also great as a side dish to any grilled meat.Serve with a good crusty bread for a meal or with crudites and pita bread as an appetizer. Originally from a September 1978 issue of Bon Apetite.

Ingredients Nutrition

Directions

  1. Cut eggplant crosswise into slices 1/2-inch thick, then cut each slice into strips about 1 inch wide and 2 to 3 inches long.
  2. Quarter zucchini lengthwise then half crosswise into 2 to 3 inch lengths.
  3. Place eggplant and zucchini in medium bowl, sprinkle with salt and toss lightly; allow to stand 30 minutes.
  4. Drain off all liquid, rinse vegetables, and dry thoroughly with paper towels.
  5. Toss gently in flour.
  6. Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until very hot.
  7. Add half the eggplant and zucchini and sauté until golden; transfer to bowl.
  8. Add 3 more tablespoons of oil and sauté remaining eggplant and zucchini; add to bowl.
  9. Place about 2 more tablespoons of oil in same skillet and sauté onion, green pepper and garlic briefly, about 3 to 4 minutes.
  10. Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.
  11. Place 1/3 of tomato-onion mixture in a 10 inch skillet and sprinkle with 1/3 each of parsley, dill, cheese and basil. Top with half of eggplant-zucchini mixture.
  12. Continue layering, ending with herbs and cheese.
  13. Cover and simmer gently over low heat 10 minutes.
  14. Uncover, add capers and continue simmering 30 to 45 minutes, or until most of liquid has evaporated. *Make sure heat remains low to prevent scorching.
  15. Serve hot, at room temperature, or chilled.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a