Title: Greek Vegetable Stew
Categories: Main dish, Greek, Vegetarian
Yield: 4 Servings

2 md Zucchini, sliced
1 md Eggplant, sliced & peeled
2 md Onions, sliced
1/2 lb Small okra, stemmed
1 c Green beans, halved
1 lg Potato, thinly sliced
4 md Tomatoes, peeled & sliced
Olive oil
2 tb Fresh basil leaves
2 Garlic cloves, minced
Salt & pepper

Preheat oven to 350F. In a deep casserole make a layer of each vegetable.
Dribble a little oil over each layer & sprinkle lightly with garlic &
basil, salt & pepper. Layer in any order but have potatoes in the middle &
end with tomatoes.

Bake covered for 1 1/2 hours basting once or twice. If vegetables are too
watery, bake uncovered for the last 10 minutes.

Vera Gewanter, "A Passion for Vegetables"