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1
If the eggplant is thin and long, slice it about 1/4-inch thick.
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2
If its fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons.
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3
Sprinkle with salt and put on paper towels for 30 minutes.
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4
Thinly slice the onions and mince the garlic.
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5
Cut the potatoes, zucchini and peppers into 1/4-inch-thick slices.
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6
Squeeze excess water from eggplant and pat dry.
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7
Heat the oven to 375 degrees.
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8
Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet and add the onions.
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9
Stir often, until tender and translucent, about 8 minutes.
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10
Add a generous pinch of salt and stir in the garlic.
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11
Cook for another minute or two, until fragrant.
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12
Lightly oil a deep earthenware baking dish or a heavy Dutch oven.
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13
Put the tomatoes in a bowl and season liberally with salt and pepper.
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14
Stir in the remaining olive oil.
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15
Spread a thin layer of tomatoes in the baking dish or Dutch oven and top with one-third of the onions and garlic.
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16
Top with half the potato slices.
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17
Season with salt and pepper.
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18
Layer half the zucchini slices over the potatoes and season, then layer on half the eggplant, half the peppers and half the okra, if using.
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19
Sprinkle on half the parsley, about a third of the marjoram or oregano and some pepper.
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20
Layer another third of the onions over the vegetables and top with half of the remaining tomatoes.
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21
Sprinkle with half the remaining marjoram or oregano.
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22
Repeat the layers with the remaining vegetables, ending with a layer of onions topped with the remaining tomatoes.
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23
Sprinkle with the remaining herbs.
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24
Pour the juice from the tomatoes over the mixture.
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25
Cover with foil or a lid and bake for 1 1/2 hours.
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26
Press the vegetables down into the juice and bake another 30 minutes, or until all the vegetables are thoroughly tender.
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27
Cool until warm before serving, or refrigerate overnight and reheat.
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28
If there is too much liquid, strain in a colander set over a bowl, reduce the juices over medium-high heat (place a flame tamer over the burner if youre using the earthenware dish) and pour over the vegetables.
