Turkish Eggplant Potato Casserole

1 large eggplant, chopped into 2/3 inch cubes
1 large white potato, chopped into 2/3 inch cubes
1 red pepper, chopped into, chopped into 2/3 inch pieces
4 roma tomatoes, chopped into 2/3 inch cubes
1 zucchini, sliced into 1/8 inch thin circles
1 onion, finely chopped
5 cloves garlic, finely minced
5 tablespoons olive oil
5 tablespoons lemon juice
2 tablespoons water
3 tablespoons paprika
4 tablespoons dried parsley
1 tablespoon crushed chili pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon sugar
1 tablespoon flour
1 tablespoon arrowroot powder or egg replacer

2. Mix the garlic, olive oil, 3 tablespoons lemon juice, water, paprika, parsley, chili pepper, salt, black pepper, sugar, flour, and arrowroot powder in a cup. In a large bowl, mix well with the eggplant, potato, pepper, tomatoes, and onion.
3. Place the casserole mixture in a deep baking dish. Firmly press down on the casserole with a spatula to pack it as tight as possible. Layer the zucchini slices on top of the casserole in overlapping rows, to cover.
4. Bake the casserole at 400 degrees for 35-45 minutes, until the zucchini slices begin to turn dark brown.
5. Remove the casserole from the oven, sprinkle with the remaining lemon juice, and serve with pita bread.