Greek Vegetable Stew

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"