2 cans tomatoes

1/4 c. olive oil

1/2 tsp. oregano

1/2 tsp. basil

4 zucchini, sliced

3 lb. sliced red potatoes

2 green peppers, sliced

1/4 c. honey

1 tsp. dill

Rinse and drain eggplant. Mix with zucchini, potatoes, carrots and peppers in a roasting pan. Add olive oil, pepper, oregano, dill and basil. Pour tomatoes on top. Bake uncovered for 1 hour at 350 degrees. Add honey and season if needed.