Instructions: Drain & coarsely chop tomatoes. Reserve liquid. Mix together tomatoes & reserved liquid, onion, green beans, okra, green pepper, lemon juice & herbs. Cover & bake at 325 F for 15 minutes. Mix in zucchini & eggplant & continue baking, covered, for 60 minutes until vegetables are tender. Stir occasionally. Sprinkle top with Parmesan cheese just before serving. [If fresh herbs are not available, use 1 tsp. dried crushed basil & 1/2 tsp. dried crushed oregano. Also a 10-oz. package of frozen okra may be substituted for the fresh.] 18 servings. 35 calories per serving. 0 g fat.

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