Italian Vegetable Bake

• 1 can (28 oz) tomatoes, whole
• 1 medium onion, sliced
• 1/2 lb fresh green beans, sliced
• 1/2 lb fresh okra, cut into 1/2-inch pieces (or 1/2 of 10-oz package frozen, cut)
• 3/4 C green pepper, finely chopped
• 2 Tbsp lemon juice
• 1 Tbsp fresh basil, chopped, or 1 tsp dried basil, crushed
• 11/2 tsp fresh oregano leaves, chopped (or 1/2 tsp dried oregano,crushed)
• 3 medium (7-inch-long) zucchini, cut into 1-inch cubes
• 1 medium eggplant, pared, cut into 1-inch cubes
• 2 Tbsp Parmesan cheese, grated

1. Drain and coarsely chop tomatoes.Save liquid. Mix together tomatoes,reserved liquid, onion, green beans,okra, green pepper, lemon juice, and herbs. Cover and bake at 325 ºF for 15 minutes.
2. Mix in zucchini and eggplant.Continue baking, covered, 60–70 minutes more or until vegetables are tender. Stir occasionally.
3. Just before serving, sprinkle top with Parmesan cheese.