Ratatouille (version XXI)

2 zucchini, diced
1 celery stalk, diced in 1/2-inch cubes
1 large eggplant, diced
4 fresh tomatoes, diced
2 potatoes, diced
1/2 cup olive oil
1 tablespoon oregano
2 - 3 bay leaves
1 teaspoon vegetable salt
1/2 teaspoon black pepper
1O capers

Mix all ingredients and place in casserole dish. Bake 1 hour at 350ºF. Very rich. Serve hot or iced.

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