1 #10 can canned tomatoes, coarsely chopped
Drain tomatoes in a colander. Reserve liquid. Coarsely chop.
1 1/2 cups onion, sliced
1 1/2 pounds fresh green beans
2 pounds frozen cut okra, thawed
2 1/4 cups green pepper, diced 1/4-inch
1/3 cup lemon puree, fresh or frozen
1 tablespoon dried basil
1 1/2 teaspoons dried oregano, crushed
9 fresh zucchini, 7-inch, cut 1-inch cubes
3 medium eggplants, peeled and cut 1-inch cubes
1/3 cup parmesan cheese, grated
Mix together tomatoes, reserved liquid, onion, green beans, okra, green pepper lemon juice and herbs.
Place mixture ( approximately 1 3/4 quart) into each half-size pan. Cover with foil and bake in a preheated 325 oven for 12 minutes.
Remove pans from oven, uncover and add to each pan, approximately 4 cups of cubed zucchini and 2 cups of cubed eggplant. Stir carefully to combine with other vegetables.
Recover pans with foil and bake in a preheated 325 oven for 40-50 minutes until vegetables are tender. Stir occasionally.
Sprinkle each half-size pan with 2 tablespoons of grated parmesan cheese.
Defrost frozen okra overnight in refrigerator.
Clean and dice green pepper. Cover and refrigerate.
Clean and cube zucchini. Cover and refrigerate.
Peel and cube eggplant. Cover and refrigerate.
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