1 broiling chicken, cut into pieces
1/2 cauliflower, separated into flowerets
2 potatoes, pared and diced
1/2 eggplant, unpared and cubed
2 onions, sliced
1 red or green pepper, sliced
2 ribs celery, cut into 1 inch diagonal pieces
2 tsp. salt
1/2 tsp. pepper
1 (1 lb.) can tomatoes
1 1/2 c. chicken broth
2 cloves garlic, minced
3 tbsp. chopped fresh dill or 1 tbsp. dried dill

1. Place chicken and all vegetables in a 4 quart casserole. Sprinkle with salt and pepper. Add tomatoes and tomato liquid. Add garlic to broth and pour over casserole contents. Sprinkle with dill.

2. Cover tightly and bake 2 hours at 350 degrees. Stir after one hour. (Plan to prepare this at least a day before serving - the flavor improves as it stands.)