Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        potatoes -- peeled and sliced
   1 1/2  pounds        zucchini -- scraped and sliced
     3/4  pound         okra -- trimmed
                        vinegar
   1                    eggplant -- (1 lb) sliced*
   1      pound         fresh/canned tomatoes -- sliced
   1      bunch         fresh parsley -- chopped
   1      bunch         fresh dill -- chopped
                        salt and freshly ground pepper
     1/2  cup           olive oil
   5                    scallions -- chopped
   3                    garlic cloves -- minced
                        toast or bread crumbs

Preparation:

*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if desired. In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible. Meanwhile, heat the oil in a small pan and sauté the scallions and garlic, stirring. Chop the remaining tomatoes and add them to the scallions, stirring. Simmer for 10 minutes, then spoon over the vegetables. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold.