Italian Vegetable Bake

1 can (28 oz) tomatoes, whole
1 medium onion, sliced
1/2 lb fresh green beans, sliced
1/2 lb fresh okra, cut into 1/2-inch pieces (or 1/2 of 10-oz package frozen, cut)
3/4 C green pepper, finely chopped
2 Tbsp lemon juice
1 Tbsp fresh basil, chopped, or 1 tsp dried basil, crushed
11/2 tsp fresh oregano leaves, chopped (or 1/2 tsp dried oregano, crushed)
3 medium (7-inch-long) zucchini, cut into 1-inch cubes
1 medium eggplant, pared, cut into 1-inch cubes
2 Tbsp Parmesan cheese, grated