Recipe - Greek Vegetable Stew

2 md Zucchini, cut or sliced up
1 md Eggplant, cut or sliced up & peeled
2 md Onions, cut or sliced up
One half pound Small okra, stemmed
1 cup Green beans, halved
1 lg Potato, thinly cut or sliced up
4 md Tomatoes, peeled & cut or sliced up
Olive oil
2 tablespoon Fresh basil leaves
2 Garlic cloves, minced
Salt & pepper

Preheat oven to 350F. In a deep casserole make a layer of each vegetable.
Dribble a little oil over each layer & sprinkle lightly with garlic &
basil, salt & pepper. Layer in any order but have potatoes in the middle &
end with tomatoes.

Bake covered for 1 One half hours basting once or twice. If vegetables are too
watery, bake uncovered for the last 10 minutes.

Vera Gewanter, "A Passion for Vegetables"