Prepare the eggplant before assembling ingredients, by cutting them into 4 cm chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
Preheat oven to 190 degrees C.
Cut the potatoes, green capsicums, onion, zucchinis and tomatoes into 4 cm chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a large baking tray. Pour the tomato sauce and olive oil over all.
Bake at 190 degrees C for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
This serves 36 as a side. It can also be used as a main serving less people.