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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.
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2
Quarter zucchini lengthwise then half crosswise into 2 to 3 inch lengths.
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3
Place eggplant and zucchini in medium bowl, sprinkle with salt and toss lightly; allow to stand 30 minutes.
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4
Drain off all liquid, rinse vegetables, and dry thoroughly with paper towels.
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5
Toss gently in flour.
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6
Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until very hot.
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7
Add half the eggplant and zucchini and saute until golden; transfer to bowl.
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8
Add 3 more tablespoons of oil and saute remaining eggplant and zucchini; add to bowl.
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9
Place about 2 more tablespoons of oil in same skillet and saute onion, green pepper and garlic briefly, about 3 to 4 minutes.
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10
Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.
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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.
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12
Top with half of eggplant-zucchini mixture.
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13
Continue layering, ending with herbs and cheese.
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14
Cover and simmer gently over low heat 10 minutes.
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15
Uncover, add capers and continue simmering 30 to 45 minutes, or until most of liquid has evaporated.
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16
*Make sure heat remains low to prevent scorching.
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17
Serve hot, at room temperature, or chilled.
