Main crop: vegetables

"Add a crisp green salad and hot bread for a fast and easy meal." 

Garden Casserole ½ pound zucchini, sliced into 1/8 inch slices ½ pound eggplant, sliced into thin 3/8 inch slices 3 teaspoons olive oil ½ pound thinly sliced yellow onions 1 sliced green bell pepper 2 cloves mashed garlic 1 pound ripe tomatoes, peeled, seeded & juiced 3 teaspoon parsley salt & pepper

Preheat oven to 400F degrees. Spray 2 cookie sheets with olive oil. Put zucchini and eggplant slices on the cookie sheets. Brush with olive oil and bake until slightly brown on each side. In a skillet, cook onions and peppers slowly in 2 tablespoons of olive oil for 10 minutes. Stir in garlic and seasons to taste. Slice tomato pulp into 3/8 inch strips. Place tomato slices over onions and peppers. Cover the skillet and cook over, low heat for 5 minutes. Uncover baste with the tomato juice, raise heat and boil until most of the juice has evaporated. Put 1/3 of tomato mix in the bottom of a casserole. Sprinkle with 1 Tablespoon parsley. Put ½ of the eggplant and zucchini on top, then ½ of the remaining tomatoes and parsley. Then the rest of the eggplant and zucchini along with the remaining tomatoes and parsley. Cover and simmer for 10 minutes. Taste for seasoning. Raise heat for 15 minutes and serve hot or cold.