1 med. summer squash, cubed
1 med. zucchini, cubed
1 1/2 tsp. salt
3 lg. cloves garlic, mashed or minced
1/3 c. olive oil
2 c. peeled, cubed eggplant
1/2 tsp. oregano
3 med. onions, thinly sliced
2 med. green peppers, cut into thin strips
1/2 tsp. dried marjoram
4 med. firm-ripe tomatoes, peeled & thinly sliced
1/4 tsp. dill seed

Butter 2 1/2 quart casserole. Cover bottom with cubes of unpeeled summer squash and zucchini. Sprinkle with 1/3 the salt, garlic and oil. Add layer of eggplant, again adding 1/3 salt, garlic and oil; add oregano. Add layer of onion slices and layer of green pepper. Sprinkle with remaining salt, garlic and oil; add marjoram. Cover casserole and bake in 350 degree oven for 45 minutes. Remove from oven and add layer of tomato slices. Sprinkle with dill seeds. Continue baking, uncovered, for 10 minutes. Serve hot or chilled.