Armenian Vegetable Casserole

• 1/2 lb green beans
• 3 carrots
• 2 large potatoes
• 1 green bell pepper
• 2 stalks celery
• 1 medium eggplant
• 2 medium onions
• 1 (14 ounce) can tomatoes
• 1/2 cup catsup
• 1 1/2 teaspoons sugar
• 1 teaspoon basil
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 3 small zucchini
• 1/2 cup plain yogurt (optional)

1. Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.
2. Cover and cook for 1 1/2 hours.
3. Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
4. Serve over rice or with a delicious crusty bread, and top with a dollop of yogurt, if you like. Leftovers are even better the next day.

green beans, carrots, potatoes, green bell pepper, stalks celery, eggplant, onions, tomatoes, catsup, sugar, basil, salt, pepper, zucchini, plain yogurt

Taken from www.food.com/recipe/armenian-vegetable-casserole-152336 (may not work)