1.50 Lb Potatoes, peeled and sliced	1.00 Bunch Fresh parsley, chopped
1.50 Lb Zucchini, scraped and	1.00 Bunch Fresh dill, chopped
-sliced	Salt & pepper, Freshly Ground
0.75 Lb Okra, trimmed	0.50 Cup Olive oil
Vinegar	5.00 Scallions, chopped
1.00 (1 lb) eggplant, sliced*	3.00 Garlic cloves, minced
1.00 Lb Fresh/canned tomatoes,	Toast (or bread crumbs)
-sliced

*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. From: "The Food of
Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.

Typed for you by Karen Mintzias