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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


Primary category: Entrees


1/3 cup olive oil
2 cloves garlic
1 large onion
2 zucchini (well scrubbed)
1 small eggplant
3 TB flour
2 green peppers
5 ripe tomatoes
Salt and pepper to taste
1 TB capers


Heat the oil in a large skillet. Crush or mince the garlic, slice the onions and add them both to the oil. Saute until the onion is transparent.

While that is cooking, slice the squash into rounds, cut the pepper into strips and peel and cube the eggplant. Dredge them lightly in the flour.

Put the onion and garlic into a dutch oven or large casserole. Add more oil to the skillet if necessary and brown the vegetables at medium/high temperature. Add them to the onions.

Cover and bake for approximately 1 hour at 325°. Finally, blanch and peel the tomatoes and slice into the mixture. Bake, uncovered, for another 30 minutes. Season with salt and pepper and add the capers during the last 15 minutes. You can serve this hot or cold with plenty of French bread.


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