Goldendale Monastery Baked Vegetables

from Thekla Nunnally

2-3 large baking potatoes
1/2 onion chopped fine
1 14oz. can diced tomatoes, undrained
1/2 Eggplant, sliced in wedges
1-2 Zucchini, sliced
1/2 Red Pepper, chopped
Extra Virgin Olive Oil
Fresh Parsley, chopped
Salt to taste

Prepare 9x13 baking pan with a large amount of olive oil. Peel and slice potatoes in long wedges and lay on bottom of pan. Lay onions on top. Add undrained tomatoes and spread in even layer. Add Zucchini, parsley, red pepper and eggplant. Add a good drizzling of EVOO over top layer. Salt to taste.
Cover with foil and bake at 350 degrees. for 45 minutes. Uncover and bake an additional 20-30 min.