Recipe

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• 1 (28 oz) can whole tomatoes
• 1 medium onion, sliced
• 1/2 lb fresh green beans, sliced
• 1/2 lb fresh okra
• 3/4 cup finely chopped green pepper
• 2 tbsp lemon juice
• 1 tsp chopped fresh basil
• 1 1/2 tsp chopped fresh oregano
• 3 medium zucchini, cut into 1 inch cubes (7 inches long)
• 1 medium eggplant , pared and,cut into 1 inch cubes
• 2 tbsp grated parmesan cheese

• 1 Drain and coarsely chop tomatoes.
• 2 Save liquid.
• 3 Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
• 4 Cover and bake at 325º F for 15 minutes.
• 5 Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender.
• 6 Stir occasionally.
• 7 Sprinkle top with parmesan cheese just before serving.