1 lg. eggplant
8 oz. Italian-style tomato sauce
4 oz. mushroom pieces
1 sm. can chopped ripe olives
1/2 pkg. cornbread stuffing mix
4 oz. grated cheese, Mozzarella or Cheddar

Peel eggplant; dice and place in stewpot. Cover with water. Add salt and cook until tender. Drain. Add and mix remaining ingredients, except the cheese. Top with cheese. Place in casserole dish.

Bake 25-35 minutes at 350 degrees until cheese melts and casserole is bubbly.