This colorful, low-sodium, cholesterol-free vegetable baked dish is prepared without any added fat.

1 28-oz. can whole tomatoes
1 medium onion, sliced
1/2 lb. fresh green beans, sliced
1/2 lb. fresh okra, cut into 1/2-inch pieces or 1/2 10-oz. package frozen
3/4 C. finely chopped green pepper
2 T. lemon juice
1 t. chopped fresh basil, or 1 t. dried basil, crushed
1 1/2 t. chopped fresh oregano leaves, or 1/2 t. dried oregano crushed
3 medium (7-inch long) zucchini, cut into 1-inch cubes
1 medium eggplant, pared and cut into 1-inch cubes
2 T. grated Parmesan cheese

1. Drain and coarsely chop tomatoes. Save liquid.
2. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, herbs.
3. Cover and bake at 325° F for 15 minutes.
4. Mix in zucchini and eggplant and continue baking, covered, 60 to 70 more minutes or until vegetables are tender. Stir occasionally.
5. Sprinkle top with parmesan cheese just before serving.

YIELD: 18 servings SERVING SIZE: 1/2 cup

NUTRITION ANALYSIS PER SERVING: Calories, 36; Total fat, less than 1 gram; Saturated fat, less than 1 gram; Cholesterol, less than 1 milligram; Sodium, 86 milligrams