Course : Vegetables
Serves: 18
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28 ounces canned tomatoes whole
1/2 pound green beans fresh, sliced
1/2 pound fresh okra cut into 1/2 inch lengths
3/4 Cup finely chopped green bell peppers
1 tablespoons chopped fresh basil
1 1/2 teaspoon fresh oregano chopped
3 large zucchini (7 inch) cut into 1 inch cubes
1 medium eggplant pared, cut into 1 inch chunks
2 tablespoons grated Parmesan cheese
1 medium Onion sliced
2 tablespoons lemon juice

Preparation / Directions:

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.]


Nutritional Information:

169 Calories (kcal); 3g Total Fat; (12% calories from fat); 6g Protein; 43g Carbohydrate; 8mg Cholesterol; 191mg Sodium

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