Rumanian Ghivetch

Layer vegetables in a 3 or 4 qt casserole and sprinkle each layer w a little salt. Heat hot sauce, stock, olive oil and garlic. Add to casserole. Sprinkle dill over top and bake at 350 until all vegetables are tender, about one hour. Serve lukewarm or hot.

Potato 1 diced
Carrots 1 sliced
Eggplant 1 pared & cubed
Tomato 17 oz can plum, drained
Squash 1 yellow, sliced
Onion 1 sliced
Peas 0.5 c
Beans, Green 0.5 c
Celery 2 ribs, sliced
Hot Sauce 0.5 tsp
Stock 1 can, beef
Olive Oil 0.33 c
Garlic 1 clove, crushed
Dill 1 tsp dried