Ingredients

3 C. eggplant, cubed
3 C. zucchini, halved & thickly sliced
1 C. celery, finely chopped or processed
1 med. green pepper, in thin strips
1 can seasoned stewed tomatoes
1 C. buttered bread crumbs
1 C. grated Parmesan cheese

Cooking Instructions

Preheat oven to 350 degrees.
Parboil eggplant cubes and zucchini slices for 2 to 3 minutes before draining and combining with remaining vegetables in casserole dish. top with crumbs, then cheese. Bake at 350 degrees for 20 minutes covered; then continue baking uncovered for about 10 minutes to reduce liquid and brown topping. Serve hot or cold as best suited to the balance of your menu. This is a suitable main dish for a vegetarian diet.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: