Garden Vegetable Casserole

1 large baking potato, scrubbed and sliced
1 small or 1 1/2 large eggplant, sliced
2 small or 1 1/2 large zucchini or yellow squash, sliced
1 1/2 tsp. salt
3 cloves garlic, minced (abt. 3 tsps.)
2 medium onions, sliced (or one large)
2 medium green peppers, seeded and sliced in rings
1/2 tsp. marjoram
3 firm, ripe medium tomatoes, sliced
1/2 tsp. dill weed or 1/4 tsp. dill seeds (or 1/4 cup fresh dill, chopped)
Olive oil

 Butter a 3-quart casserole dish. Layer sliced potatoes, eggplant, and zucchini in casserole, sprinkling each layer with salt, garlic, olive oil and oregano.  Layer onions and green peppers, sprinkling with salt, garlic, oil and marjoram.  Cover and bake in a 350 degree oven or until vegetables are tender.  Remove cover from casserole; arrange tomatoes on top. Sprinkle with dill weed. Bake, uncovered, for 10 minutes.  Yield: 8 servings