Wednesday, September 26, 2007

Eggplant and Zucchini Casserole

INGREDIENTS
• 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
DIRECTIONS
1. 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.
2. 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.
3. Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
5. Bake for 30 to 40 minutes.

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