Recipe - Italian Vegetable Bake

28 ounce Canned tomatoes whole
One half pound Fresh green beans cut or sliced up
One half pound Fresh okra in 1/2"
Lengths
Three fourths cup Finely chopped green bell
Peppers
1 tablespoon Chopped fresh basil
1 One half teaspoon Fresh oregano chopped
3 7"long
1 Eggplant, pared in 1"
Chunks
2 tablespoon Grated Parmesan cheese
1 Onion cut or sliced up
2 tablespoon Lemon juice
Zucchinis in 1" cubes

Drain & coarsely chop tomatoes. Reserve liquid. Mix together tomatoes &
reserved liquid, onion, green beans, okra, green pepper, lemon juice &
herbs. Cover & bake at 325 F for 15 minutes. Mix in zucchini & eggplant &
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 & One half tsp.
dried crushed oregano. Also a 10oz. package of frozen okra may be
substituted for the fresh.] 18 servings. 35 calories per serving. 0 g fat.
10% of calories are from fat.

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip