Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 oz. canned tomatoes whole
1/2 lb. green beans fresh, sliced
1/2 lb. fresh okra cut into 1/2 inch
lengths
3/4 c. finely chopped green bell peppers
1 Tbsp. chopped fresh basil
1 1/2 tsp. fresh oregano chopped
3 long zucchinis (7 inch) cut into
1 inch cubes
1 eggplant pared, cut into
1 inch chunks
2 Tbsp. grated Parmesan cheese
1 onion sliced
2 Tbsp. lemon juice |
Preparation:
Drain and coarsely chop tomatoes. Reserve liquid. Mix together tomatoes and
reserved liquid,
onion, green beans, okra, green pepper, lemon juice and herbs. Cover and bake
at 325 F for 15
minutes. Mix in zucchini and eggplant and continue baking, covered, for 60
minutes until vegetables
are tender. Stir occasionally. Sprinkle top with Parmesan cheese just
before serving. [If fresh
herbs are not available, use 1 tsp. dried crushed basil and 1/2 tsp. dried
crushed oregano. Also a
10-oz. package of frozen okra may be substituted for the fresh.] |
