3 onions, sliced
2 tbsp. oil
2 med. size potatoes, thin sliced
2 med. size zucchini, thick sliced
1 sm. eggplant, thin slices
Salt and fresh ground pepper to taste
1 green pepper, cored, seeded and sliced
2 tbsp. melted butter
1/2 tsp. basil
2 (minced) clove garlic
3 lg. peeled and sliced tomatoes

In a heavy skillet or casserole, saute two of the onions in the oil until tender. Add potatoes and cook until lightly browned. Add the zucchini and egg plant in two layers. Season with salt and pepper. Make a layer of remaining onion slices and the green pepper and season with salt and pepper. Drizzle the butter over all and sprinkle with the basil and garlic. Top with the tomatoes and season again. Cover, bring to a boil and simmer gently about 25 minutes or until vegetables are tender. Serve hot or cold spooning down to bottom to catch all layers.

DIETITIAN'S NOTE:

A delicious casserole which is low in fat and rich in flavor, fiber and nutrition. Go ahead and have seconds (just tell everyone your local dietitian approved it!)