Ingredients
1 can (28 ounces) whole tomatoes
1 medium onion, sliced
1/2 pound fresh green beans, sliced
1/2 pound fresh okra, cut into 1/2-inch pieces or 3/4 cup (1/2 of a 10-ounce package) frozen okra
3/4 cup finely chopped green pepper
2 tablespoons lemon juice
1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
1-1/2 teaspoons chopped fresh oregano leaves, or ½ teaspoon dried oregano, crushed
3 medium zucchini (7 inches long) cut into 1-inch cubes
1 medium eggplant, pared and cut into 1-inch cubes
2 tablespoons grated parmesan cheese
Directions
Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325° for 15 minutes. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally. Sprinkle top with parmesan cheese just before serving.
Nutrition Facts
Heart-healthy recipe
Yield: 18 servings
Serving size: 1/2 cup
Per serving: 36 Calories, less than 1 g Total Fat, less than 1 g Saturated Fat, less than 1 mg Cholesterol, 86 mg Sodium