Updated Thursday, May 23rd, 2002
Yield: 6 to 8 servings
Heat the oil in a large skillet over medium heat. Add the onion and green pepper and saute for 3 minutes. Add the eggplant and mushrooms and saute for 3 more minutes. Add the tomato and seasonings and cook for 1 minute.
Spread the stuffing mix in the bottom of the casserole. Layer half of the vegetable mixture over the stuffing. Sprinkle with 1 cup of the shredded cheese. Cover with the remaining vegetables. Bake, uncovered, for 30 minutes. Sprinkle with the remaining cheese and bake for 10 more minutes or until the cheese melts.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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