Eggplant And Zucchini Casserole

Ingredients

• Servings: 5
• 2 cups water
• 4 tablespoons butter
• 8 ounces dry bread stuffing mix
• 1 large eggplant, diced
• 2 large zucchini, diced
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon dried thyme
• 2 cups shredded colby cheese
• salt to taste
• ground black pepper to taste

Recipe

• in a microwavable bowl, mix water and margarine (cut into pieces). stir in stuffing mix and cover with a microwavable lid. cook on high for 8 to 10 minutes. fluff with fork.
• place eggplant, zucchini, tomato, onion into a large skillet. season with thyme, salt, and pepper. cook and stir over medium low heat for 15 to 20 minutes. remove from heat.
• preheat oven to 350 degrees f ( 175 degrees c). grease a 2 quart casserole dish.
• layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
• bake for 30 to 40 minutes.