(by Jessica Josell)
1/2 large unpeeled eggplant, cut into cubes
1/2 large cauliflower, separated into florets
1/2 lb. green beans, cut up
1 yellow squash, sliced
2 carrots, peeled and sliced
2 medium onions, quartered
2 large baking potatoes, peeled and diced
1/2 c. fresh or frozen green peas
1/2 small head of cabbage, cut into wedges
10 - 12 small white mushrooms
1/2 large red or green pepper, sliced thin
1 28-oz. can plum tomatoes with tomato paste
2 – 3 stalks celery, diced
1 15-oz. can cannellini beans
black pepper to taste
1 1/2 c. broth (vegetable, beef or chicken)
1 – 2 T. olive oil
4 - 5 cloves of garlic, crushed
Preheat oven to 350 F.
Layer vegetables and beans in a large ungreased casserole, grinding pepper over each layer.
Heat broth, olive oil and garlic, and pour over vegetables.
Cover and bake until vegetables are tender, about one hour.
Serve over rice, couscous, or kasha.
(Read Cooked Into Submission, the story that accompanies this recipe.)