Garden Skillet

• 1/2 cup Butter
• 1 cup Onion, thinly sliced
• 1 Clove garlic, minced
• 2 medium Zucchini
• 1 medium Eggplant
• 1/2 cup Flour, seasoned with 1/2 tsp salt and 1/8 tsp pepper
• 2 Green Peppers, sliced
• 2 Tomatoes, cut in wedges
• 1/4 teaspoon Oregano
• 1/2 teaspoon Garlic salt
• salt and pepper to taste

Melt butter in skillet, sauté onion and garlic until tender. Cut zucchini into 1/2-inch slices. Peel eggplant and cut into 1/2-inch slices. Dredge zucchini and eggplant in flour. Add to onion skillet mixture with green peppers and simmer covered for 30 minutes. Add tomatoes, salt, oregano and pepper and cook 15 minutes longer.
Serves 6.