Eggplant and Zucchini Casserole

Ingredients

• 4 tablespoons butter 
• 2 cups colby cheese shredded
• 1 teaspoon thyme leaves dried
• 1 large eggplant diced
• 6 servings ground pepper black to taste
• 1  onion chopped
• 6 servings salt to taste
• 8 ounces bread stuffing mix dry
• 1  tomatoes chopped
• 2 cups water 
• 2 large zucchini diced

Equipment

• bowl
• frying pan
• oven
• casserole dish

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