Autumn Vegetable Casserole Stew

• 1 (14 1/2 ounce) can diced tomatoes with basil and garlic (juice included)
• 14 cup olive oil
• 12 cup tomato ketchup
• 1 12 teaspoons salt
• 1 12 teaspoons sugar
• 1 12 teaspoons dried basil
• 14 teaspoon pepper
• 12 lb green beans, trimmed and cut into 1 1/2 inch lengths
• 2 large thin-skinned potatoes, peeled and cut into 1-inch pieces
• 3 medium carrots, peeled and cut on the diagonal into 3/4-inch pieces
• 2 large onions, cut into 1-inch pieces
• 2 stalks celery, cut into 1/2-inch pieces
• 2 large red bell peppers or 2 large yellow bell peppers, cut into 1-inch squares
• 1 medium eggplant, cut into 1-inch cubes
• 3 small zucchini, cut into 1 1/2-inch chunks
• yogurt, for serving

1. Preheat oven to 350.
2. In a bowl, mix the tomatoes with their juice, olive oil, ketchup, salt, sugar, basil, and pepper.
3. In a 6-quart casserole, combine the beans, potatoes, carrots, onions, celery, bell peppers, and eggplant.
4. Pour the tomato mixture over the vegetables.
5. Cover and bake for 1 1/2 hours, basting the vegetables with their juices every 30 minutes.
6. Mix the zucchini into the casserole and bake, uncovered, for 25 minutes, or until the potatoes are tender.
7. Serve hot or at room temperature, topped with yogurt.

tomatoes, olive oil, tomato ketchup, salt, sugar, basil, pepper, green beans, thinskinned potatoes, carrots, onions, stalks celery, red bell peppers, eggplant, zucchini, yogurt

Taken from www.food.com/recipe/autumn-vegetable-casserole-stew-393566 (may not work)