28 oz Canned tomatoes -- whole
1/2 lb Fresh green beans -- sliced
1/2 lb Fresh okra -- in 1/2"
Lengths
3/4 c  Finely chopped green bell
Peppers
1 tb Chopped fresh basil
1 1/2 ts Fresh oregano -- chopped
3    7"long
1    Eggplant, pared -- in 1"
Chunks
2 tb Grated Parmesan cheese
1    Onion -- sliced
2 tb 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 & 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.