"The conclusion of the growing season is just the beginning of this garden-fresh hot dish from Kathy Crow of Payson, Arizona. Packed with potatoes, onions, eggplant, tomatoes, zucchini and more, there's a harvest of vitamins and minerals in every forkful. The recipe makes a lot, so you can share the bounty."
Layer half of the first 10 ingredients in a 3-qt. baking dish coated with nonstick cooking spray. Repeat layers. Pour water over the top. Cover and bake at 375 degrees F for 60-75 minutes or until tender. Uncover; bake 5 minutes longer or until lightly browned.