1 c. cubed potatoes (1/2 lb.)
1 1/2 qt. eggplant (1 lb.)
2 c. diced green pepper (3/4 lb.)
2 c. diced zucchini (1/2 lb.)
2 c. chopped Bermuda onion (3/4 lb.)
2 c. diced carrots
2 tbsp. chopped fresh parsley
1/2 pkg. (10 oz.) frozen peas, unthawed
1/3 c. plus 3 tbsp. olive oil
3 tsp. salt
1/2 to 3/4 tsp. Tabasco
1/2 to 3/4 tsp. black pepper
1 1/2 qts. sliced tomatoes (2 lbs.)
1/2 c. raw white rice
1/2 c. red wine
1 c. grated Monterey Jack cheese

Preheat the oven to 350 degrees. Lightly oil 3 quart casserole. In large bowl combine potatoes, eggplant, green pepper, onion, zucchini, carrots, parsley and peas. Season with 1/3 cup olive oil, salt, Tabasco and black pepper. Toss well.

Place 1/2 of sliced tomatoes in bottom of casserole. Cover with 1/2 of diced vegetables. Sprinkle rice over vegetables. Add rest of vegetables. Cover with remaining sliced tomatoes. Pour 3 tablespoons olive oil and wine over all. Bake covered for 1 3/4 to 2 hours (sometimes up to 3 hours) until vegetables are tender. Put cheese on top and put back in oven until melted.