2 c (1 can) diced tomato
2 c (1 can) tomato sauce
4 c small whole fresh okra
1 large eggplant, peeled
6 small red potatoes
4-5 red pearl onions, or onion to taste, chopped
Salt to taste (none if canned tomato has salt)
Method: wash okra and cut off top, place in a bowl and sprinkle with 1
cup white vinegar. Add one cup of water and set aside at least 2
Peel and slice eggplant into 1-inch cubes, sprinkle with salt, put in
colander to drain bitterness, wait at least half hour, rinse eggplant.
Peel and cut potatoes into 1-inch cubes or 1-cm slices.
in a small pot, cover bottom with olive oil and briefly sauté onion,
add dived tomato and a little of tomato sauce and cook about 20
minutes, add sprinkled oregano, pepper, basil. Set aside.
In a baking pan - mom uses Corningware, sprinkle olive oil. Place
mixed vegetables, pour sauce over and sprinkle again with olive oil.
Bake at 375 for approximately 1 hour, but check at 30 minutes. You can
cover with foil, and may need to raise temperature. Lenten/vegetarian!