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.
 
 
Do not be anxious about anything,?but in everything by prayer and supplication with thanksgiving let your requests be made known to God.?And the peace of God,?which surpasses all understanding, will guard your hearts and