Briani Stew

1 1/2 lb. potatoes; peeled, quartered

1 1/2 lb. zucchini; sliced

3/4 lb. okra; soaked in vinegar, rinsed

1 eggplant; peeled, cubed

16 oz. can diced tomatoes

1 bunch parsley; chopped

salt and pepper

1/2 cup olive oil

2 large onions; chopped

2–3 cloves garlic; minced

Preheat oven to 375F. Mix everything together and place in large casserole. Bake, covered, 30 minutes until vegetables are soft. Uncover and bake another 30 minutes until light golden brown. Serves 6.