Yield: 6 to 8 servings
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 large green bell pepper, cubed
- 1 medium-size eggplant, cubed
- 8 ounces mushrooms, sliced
- 1 large tomato, chopped
- 1 teaspoon salt
- 3/4 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 cup herb stuffing mix
- 12 ounces Swiss cheese, shredded
Instructions:Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
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.