Autumn Vegetable Casserole Stew Recipe

Directions:

1. Preheat oven to 350°.
2. In a bowl, mix the tomatoes with their juice, olive oil, ketchup, salt, sugar, basil, and pepper.
3. In a 6-quart casserole, combine the beans, potatoes, carrots, onions, celery, bell peppers, and eggplant.
4. Pour the tomato mixture over the vegetables.
5. Cover and bake for 1 1/2 hours, basting the vegetables with their juices every 30 minutes.
6. Mix the zucchini into the casserole and bake, uncovered, for 25 minutes, or until the potatoes are tender.
7. Serve hot or at room temperature, topped with yogurt.