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4 Servings
1/2 lb green beans,cut in 2-inch
1 lengths
1 md eggplant
2 onions
3 carrots
2 stalks celery
1 bell pepper
2 potatoes
1 cn tomato,Slices
1/4 c olive oil
1/2 c catsup
1 1/2 t sugar
1 1/2 t basil
1/4 t black pepper
3 sm courgette
1 c plain yogurt


Cube the eggplant and peel and cube the potatoes, chop the onions and pepper, slice the carrots and celery Combine beans, eggplant, onion, carrots, celery, bell pepper, and potatoes in a 5 qt. casserole dish. Add remaining ingredients (except courgette and yogurt); stir gently. Cover dish, bake at 350F for 1.5 hours or until vegetables are almost tender, removing lid and basting vegetables with juices every 30 min. Add sliced courgette to casserole, gently mix in. Bake casserole uncovered for 20 more min. Serve with a generous spoonful of yogurt on each serving.













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