INGREDIENTS
1 medium eggplant
3 Tbl oil
1 chicken, cut up
1 large onion, thinly sliced
1 pkg French style green beans, thawed
1 pkg whole okra, thawed
2 medium zucchini, cut in quarters and then 2″ pieces
4 medium potatoes, pared and sliced
2 green peppers, quartered
2 large tomatoes, sliced
1 Tbl salt
1/2 tsp Tabasco
DIRECTIONS
Pare eggplant and cut lengthwise in quarters then crosswise in 2″ pieces. Soak in salted water for 15 minutes. Drain and press in paper towels to dry. Heat oil in large skillet. Add chicken pieces and onion. Brown chicken on all sides. Place chicken and onion in 4 qt casserole. Add layers of green beans, eggplant, okra, zucchini, potatoes, peppers and tomatoes. Sprinkle with salt and pepper and Tabasco. Cover and bake 350 degrees for 1 1/2 hours. Serves 4.