Eggplant And Tomato Stew With Garlic(Makes About 3 Quarts) - cooking recipe

Ingredients

1/2 c. flour
2 small or 1 large eggplant, pared and diced (1 1/2 lb.)
1/2 c. (1 stick) butter
1/2 c. olive or vegetable oil
6 large ripe tomatoes, peeled and cut into wedges
4 zucchini, sliced (1 1/2 lb.)
3 medium size onions, chopped (1 1/2 c.)
2 green peppers, halved, seeded and diced
4 cloves garlic, chopped
1 tsp. salt
1/2 tsp. coarsely cracked pepper

Preparation

Shake flour and eggplant in a plastic or paper bag until eggplant is well coated.
Heat butter and oil in a large skillet. Add eggplant.
Saute, turning cubes often, until lightly browned. Add tomatoes; bring to boiling, then lower heat and simmer, stirring occasionally, until tomato juice flows freely, about 5 minutes.