Eggplant and Zucchini Casserole
2 small eggplants, diced If you cannot find 2 small eggplants use one large
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
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
Bake for 30 to 40 minutes until cooked through.