- Drain and coarsely chop 1 (28-ounce) can whole tomatoes. Save the liquid. Stir together the chopped tomatoes, reserved liquid, 1 medium sliced onion, ½ lb. sliced fresh green beans, 1 cup frozen okra, ¾ cup finely chopped green pepper, 1 medium pared cubed eggplant, and 2-3 medium cubed zucchini, 2 tablespoons lemon juice, 1 teaspoon dried crushed basil, and ½ teaspoon crushed dried oregano.
- Pour into large casserole dish that has been coated with cooking spray. Cover and bake for 60-70 minutes or until the vegetable are tender. Stir occasionally. Sprinkle the top lightly with parmesan cheese before serving.
Makes 8 servings. Recipe source: www.nih.gov.