(1 vote)

1/2 pound green beans, cut in 2-in lengths
1 medium eggplant, cubed
2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
1 bell pepper, chopped
2 potatoes, peeled and cubed
1 can tomato, chopped
1/4 cup olive oil
1/2 cup catsup
1-1/2 teaspoons sugar
1-1/2 teaspoons basil
1/4 teaspoon black pepper
3 small zucchini
1 cup plain yogurt

Combine beans, eggplant, onion, carrots, celery, bell pepper, and potatoes in a 5 qt. casserole dish. Add remaining ingredients (except zucchini and yogurt); stir gently. Cover dish, bake at 350F for 1.5 hours or until vegetables are almost tender, removing lid and basting vegetables with juices every 30 minutes. Add sliced zucchini to casserole, gently mix in. Bake casserole uncovered for 20 more minutes. Serve with a generous spoonful of yogurt on each serving.


This is sooo good.. A little garlic is good in it, also. It is even better the next day.
Sue, Location not stated.

One of my favorite recipes. I like to add a link of smoked beef sausage to make it a meat dish. Also can substitute sour cream for the yogurt.
Anonymous, Location not stated.

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