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 ea 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"