• 1 pound eggplant, peeled

• 1 pound zucchini, unpeeled

• 1 t. salt

• 6 tablespoons flour

• ½ to ¾ cup olive oil

• 1 large onion, finely chopped

• 2 green peppers cut into ½” strips

• 2 garlic cloves

• 2 pounds tomatoes, peeled, seeded, drained, cut into ½ inch strips

• 6 T. parsley

• 3 T. fresh snipped dill

• 3 T. fresh grated Parmesan cheese or more

• 1 T. fresh basil

• 1 T. capers

Cut eggplant crosswise into slices ½ inch thick, then cut each slice into strips about 1 inch long.  Quarter zucchini length-wise, then halve crosswise into 2 to 3 inch lengths. Place eggplant and zucchini in medium bowl, sprinkle with salt, and toss lightly.  Allow to stand 30 minutes.  Drain off all liquid, rinse vegetables and
dry thoroughly with paper towels. Toss gently in flour.

Heat 3 T. oil in 12” skillet over medium-high heat until very hot.
Add half the eggplant and zucchini and sauté until golden.  Transfer to bowl.  Add 3 more tablespoons oil and sauté remaining eggplant and zucchini.  Add to
bowl.  Place about 2 more Tbs. oil in same skillet and sauté onion, green pepper and garlic briefly, about 3-4 minutes.  Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.

Place 1/3 tomato-onion mix in oven skillet and sprinkle with 1/3 each of parsley, dill, cheese, and basil.  Top with half of eggplant-zucchini mixture.  Continue
layering, ending with herbs and cheese. Cover and simmer gently over low heat 10 minutes.  Uncover, add capers and continue simmering 30-45 minutes, or until most of liquid has evaporated.  Serve hot or at room temperature.