Submitted by Elaine Haggerty
1 lb. string beans
4 small zucchini squash
1 box frozen okra
2 large onions, sliced
1 bunch flat leaf parsley
½ c. olive oil
½ c. water
1 lb. can Italian tomatoes
salt and pepper
~Partially cook string beans until barely tender. Drain and set aside. Cube eggplant and squash. Dust with flour and brown in olive oil. Partially cook the okra. (The vegetables will finish cooking during the baking process). Set all these vegetables aside.
~In a saucepan sauté onions in the ½ cup of olive oil until limp. With a fork break up the tomatoes and add to the onions. Chop parsley and add to the above mixture along with the ½ cup of water.
~Cook gently for 30 minutes until mixture starts to thicken.
~In a 9 X 13 inch oven casserole combine the vegetables with the sauce, mix gently and place in the oven.
~Bake in a 325 degree oven for 1 ½ to 2 hours.
~At this time the sauce should be thick rand the vegetables tender.
Suggestion - you can then dip fresh bread in the sauce while enjoying this vegetable dish!
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