Drain and coarsely chop the tomatoes. Save liquid.
In a casserole dish, mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 °F for 15 minutes.
Mix in the zucchini and eggplant, and continue baking, covered, for 60 to 70 more minutes or until vegetables are tender. Stir occasionally.
Sprinkle top with parmesan cheese just before serving.