1 (28 oz.) can whole tomatoes
1/2 lb. fresh green beans, sliced
1/2 lb. fresh okra, cut into 1/2" pieces or 5 oz. frozen okra
3/4 c. finely chopped green pepper
3 (7" long) zucchini, cut into 1" cubes
1 med. eggplant, pared & cut into 1" cubes
2 tbsp. grated Parmesan cheese
1 med. onion, sliced
2 tbsp. lemon juice
1 tbsp. chopped fresh basil
1 1/2 tsp. chopped fresh oregano

Drain and coarsely chop tomatoes. Reserve liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice and herbs. Cover and bake at 325 degrees for 15 minutes.

Mix zucchini and eggplant and continue baking covered, 60 more minutes or until vegetables are tender. Stir occasionally. Sprinkle top with Parmesan cheese just before serving.