Eggplant and Zucchini Casserole

2 small eggplants, diced If you cannot find 2 small eggplants use one large eggplant
1 large portobello mushroom, sliced
2 large zucchini, diced
1 medium onion, chopped
2 large plum tomatoes, diced
1 clove garlic, chopped
2 tablespoon fresh basil, reserve 1 tablespoon to sprinkle on top
1 tablespoon fresh thyme, for dried use about 1 teaspoon
2 cups shredded Colby cheese
1 8 ounce package stuffing mix
salt
freshly ground pepper

Place eggplant, zucchini, tomato, garlic, onion into a large skillet.

Season with basil, thyme, salt and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.

Preheat oven to 350F. Grease a 2 quart casserole dish.

Layer vegetables, cheese and dry stuffing mix in the dish until all ingredients have been used, ending with cheese and a sprinkle of basil.

Bake for 30 to 40 minutes until cooked through.