Baked Vegetable Casserole Italiano(Low Cal) - cooking recipe

Ingredients

1 large eggplant, peeled and diced
1 (9 oz.) pkg. Italian green beans, defrosted
1 (16 oz.) can undrained Italian plum tomatoes, mashed
1 zucchini, sliced into rounds
1 clove garlic, minced
freshly ground black pepper
2 tsp. oregano
4 Tbsp. grated Romano cheese

Preparation

Combine vegetables in a casserole dish.
Stir in seasonings and sprinkle with cheese.
Bake 30 to 40 minutes in 375\u00b0 oven. Serves 6.