Recipe Source: Stay Young At Heart
||1 hour 30 minutes
1 can (28 oz) no-salt-added whole tomatoes
1 medium-sized onion, sliced
½ lb fresh green beans, sliced
½ lb fresh okra, cut into ½-inch pieces (or ¾ C frozen okra)
¾ C finely chopped green pepper
2 Tbsp lemon juice
1 tsp chopped fresh basil (or 1 tsp dried basil)
1½ tsp chopped fresh oregano leaves (or ½ tsp dried oregano)
3 medium-sized zucchini, cut into 1-inch cubes
1 medium-sized eggplant, pared and cut into 1-inch cubes
2 Tbsp grated parmesan cheese
Percent Daily Values are based on a 2,000 calorie diet.
Drain and coarsely chop the tomatoes. Save liquid.
In a casserole dish, mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 °F for 15 minutes.
Mix in the zucchini and eggplant, and continue baking, covered, for 60 to 70 more minutes or until vegetables are tender. Stir occasionally.
Sprinkle top with parmesan cheese just before serving.
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