| | Directions | | Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes, reserved liquid, onion, green beans, okra, green pepper, lemon juice and herbs. Cover and bake at 325° for 15 minutes. Mix in zucchini and eggplant. Continue baking covered for 60-70 minutes or until vegetables are tender. Stir occasionally. Sprinkle the top with Parmesan cheese just before serving. |
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| Ingredients | | - |  | 1 can whole tomatoes (28 ounce can) |
| - | | 1 onion, sliced (medium) |
| - | | 1/2 pound fresh green beans, sliced |
| - | | 1/2 pound fresh okra, cut into 1/2 inch pieces |
| - | | 3/4 cup green pepper, finely chopped |
| - | | 2 tablespoons Lemon Juice |
| - | | 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil, crushed |
| - | | 1 1/2 teaspoons fresh oregano leaves, chopped |
| - | | 3 7 inch long) zucchini, cut into 1 inch cubes (medium) |
| - | | 1 eggplant, pared, cut into 1 inch cubes (medium) |
| - | | 2 tablespoons Parmesan cheese, grated |
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