1/2 Ib. green beans (fresh or frozen)
1 medium size eggplant (peeled, cut in 1" cubes)
2 large onions (cut in 1" cubes)
3 medium carrots (cut in 3/4" slanting slices)
2 stalks celery (cut in 1/2" slices)
1 large red or green pepper (cut in 1" squares)
2 large potatoes (cut in 1 1/2 " cubes)
1 can tomatoes (1 Ib.)
1/4 cup oil
1/2 cup lemon juice ketchup
2 tsp. salt
1 1/2 tsp. basil

Cut beans in 2" lengths. Combine in a 5 quart casserole dish, with all ingredients.

Variation: In place of the lemon juice ketcup you may also use the French Dressing found in the Salad Dressing section.
Cover and bake at 350 ° for 1 1/2 hours until vegetables are tender.