Ratatouille a La Nicoise

• 1 lb eggplant, peeled (about 1 medium)
• 1 lb zucchini, unpeeled
• 1 teaspoon salt
• 6 tablespoons flour
• 8 tablespoons olive oil
• 1 large onion, finely chopped
• 2 green bell peppers, cut into 1/2 inch strips
• 2 garlic cloves, minced
• 2 lbs tomatoes, peeled, seeded, drained and cut into 1/2-inch strips
• salt & freshly ground black pepper, to taste
• 6 tablespoons parsley, chopped
• 3 tablespoons fresh dill, snipped
• 3 tablespoons parmesan cheese, grated (to taste)
• 1 tablespoon fresh basil, chopped (or 1 1/2 t. dried)
• 1 tablespoon capers, rinsed and drained

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 saute until golden; transfer to bowl.
8. Add 3 more tablespoons of oil and saute remaining eggplant and zucchini; add to bowl.
9. Place about 2 more tablespoons of oil in same skillet and saute 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.
12. Top with half of eggplant-zucchini mixture.
13. Continue layering, ending with herbs and cheese.
14. Cover and simmer gently over low heat 10 minutes.
15. Uncover, add capers and continue simmering 30 to 45 minutes, or until most of liquid has evaporated.
16. *Make sure heat remains low to prevent scorching.
17. Serve hot, at room temperature, or chilled.

eggplant, zucchini, salt, flour, olive oil, onion, green bell peppers, garlic, tomatoes, salt, parsley, fresh dill, parmesan cheese, fresh basil, capers

Taken from www.food.com/recipe/ratatouille-a-la-nicoise-230641 (may not work)