1-1/2 tomatoes, thinly sliced
1/2 lb. eggplant, peeled and diced
1 celery rib, diced
1/2 C. onion, sliced
1 red bell pepper, seeded and cut into 1/4 inch strips
3 T. lemon juice
2 T. fresh dill, minced or 1 tsp. dried
Cooking Spray
2 cloves garlic, minced
1/4 tsp. pepper

Preheat oven to 400°F. Place half the tomato slices in the bottom of a lightly sprayed casserole dish. Toss remaining ingredients together in a mixing bowl. Transfer into tomato lined casserole dish. Bake 35 minutes, or until vegetables are tender.