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1
Peel the garlic and mince.
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2
Peel the onions and slice thin, then separate into rings.
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3
Cut the green peppers into 1-inch wedges and discard the seeds and stems.
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4
Peel the eggplant and slice 1/4-inch thick, sprinkle with the lemon juice.
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5
Remove ends from the zucchini and slice thin.
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6
Peel the tomatoes and slice thin. Pour 1/4 cup of the oil in a Dutch oven; then add half the garlic and simmer for 1 minute.
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7
Add half the onions and cook for 1 minute longer without browning.
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8
Combine the salt and pepper and sprinkle a small amount over the onions.
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9
Arrange half the green pepper, eggplant, zucchini, shrimp and tomatoes in layers in the Dutch oven, sprinkling each layer with the salt and pepper mixture, then sprinkle with a small amount of the remaining garlic and oil. Repeat the layers, beginning with onions and ending with the shrimp and tomatoes.
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10
Sprinkle with the remaining garlic and oil.
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11
Bring to a boil, then reduce the heat to a fast simmer and cover.
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12
Cook for 20 minutes.
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13
Remove the cover and cook for 10 to 20 minutes longer or until the green pepper is tender.
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14
Sauce may be thickened with 2 teaspoons flour, if desired.
