Recipe: Eggplant and Zucchini Casserole

Eggplant and Zucchini Casserole
alt.cooking-chien/moncadoit (1999)

2 small eggplants, diced
2 large zucchini, diced
1 medium onion, chopped
1 large tomato, diced
1 clove garlic, chopped
2 tbsp fresh basil (reserve 1 t to sprinkle on top)
1 tbsp fresh thyme (for dried use about 1 tsp)
salt to taste
ground black pepper to taste
1 (8 oz) pkg stuffing mix
2 cups shredded Colby cheese (about 8 oz)

Place eggplant, zucchini, tomato, garlic, and 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.