Ingredients

1 1/2 pound potatoes; peeled and sliced
1 1/2 pound zucchini; scraped and sliced
3/4 pound okra; trimmed
vinegar
1 (1 lb) eggplant; sliced*
1 pound fresh/canned tomatoes, sliced
1 bunch fresh parsley; chopped
1 bunch fresh dill; chopped
salt and freshly ground pepper
1/2 C. olive oil
5 scallions; chopped
3 garlic cloves; minced
toast or bread crumbs

Cooking Instructions

*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if desired. In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible. Meanwhile, heat the oil in a small pan and Saute the scallions and garlic, stirring. Chop the remaining tomatoes and add them to the scallions, stirring. Simmer for 10 minutes, then spoon over the vegetables. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)