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