Potato Casserole

This is one of those recipes that you can probably add a whole lot of different "stuff" to and make it great every time. 

2 cups canned tomatoes
1/2 cup olive oil or vegetable oil
3 onions thinly sliced (I think I used one onion)
1 clove garlic, minced (I used two)
4 Tbs. parsley, chopped
1 Tbs. mint, chopped
1 1/2 tsp. salt
1/4 tsp pepper
4-6 large potatoes, peeled and thinly sliced
4 peppers cut in 2 in. pieces
1 zucchini thinly sliced

I actually just chopped everything and mixed it well in a large bowl and then dumped it into an oven proof dish with lid (I have one of those super nice dutch ovens from Martha Stewart (what are they called, katherine?)) rather than layering each veggie (potatoes then tomato mixed with spices then zucchini then peppers and repeat).  Bake covered 350 degrees for 45 minutes. Uncover and cook until vegetables are tender. 

I can see adding green beans or summer squash or, for those who like eggplant it could go well in it.