Italian Vegetable Bake 

Source: chef2chef

Yield: 18 Servings

Ingredients 

28 oz canned tomatoes -- whole
1/2 lb fresh green beans -- sliced
1/2 lb fresh okra -- in 1/2
1 lengths
3/4 c finely chopped green bell
1 peppers
1 tb chopped fresh basil
1 1/2 ts fresh oregano -- chopped
3 7long
1 eggplant, pared -- in 1
1 chunks
2 tb grated parmesan cheese
1 onion -- sliced
2 tb lemon juice
1 zucchinis -- in 1 cubes

Instructions

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 & 1/2 tsp.
dried crushed oregano. Also a 10-oz. 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.