Meatballs for 8 or 12 (see below)
1 tbsp. butter
1 med. sized eggplant (1 1/4 - 1 1/2 lbs.), cut in 1" cubes
2 red bell or green peppers, cut in 1" squares
1 lb. green beans, cut in 1" lengths (or 2 - 10 oz. pkgs. frozen cut green beans, defrosted)
1 lg. onion, chopped
2 lg. cloves garlic, minced
2 tart, firm apples, peeled & diced
1 (about 14 oz.) can sliced tomatoes
1 c. regular strength beef broth
1 tsp. each salt & dry basil
1/2 tsp. pepper
2 tsp. oregano leaves
5 crookneck squash, cut in 1/2" thick slices
1/2 lb. okra, tops peeled (or 10 oz. pkg. frozen whole okra)
3 tbsp. lemon juice

Prepare meatballs (see below) and cook in butter in a large frying pan over medium high heat until browned. Transfer to a large (about 3 1/2 quart) casserole. Add eggplant, red pepper, fresh beans (if used), onion, garlic and apple.

Discard fat in frying pan. Drain juice from tomatoes into pan (set tomatoes into pan (set tomatoes aside); add the broth, salt, basil, pepper, and oregano. Heat to boiling, scraping up browned bits in pan and pour into casserole; mix gently. Cover tightly and bake in a 350 degree oven for 1 hour.

After 1 hour, mix squash, okra, and frozen beans (if used) with other vegetables in casserole. Bake, covered until vegetables are tender, about 30 minutes. Then stir in lemon juice and distribute tomato slices over top. Bake for 10 minutes, then let stand, covered, for about 15 minutes before serving. Makes 8 to 12 servings.

MEATBALLS FOR 12: Use 3 pounds meat, 3 eggs, 1/3 cup parsley, 1 1/2 teaspoons salt, and 3/4 teaspoon each pepper and allspice. Shape mixture into 48 balls.