1 tbsp. oil
1 lg. onion, chopped
1 lg. green pepper, cut in 1 inch squares
1 sm. eggplant, peeled and cut in 1 inch squares
1/2 lb. fresh mushrooms, sliced
1 lg. tomato, chopped
1 tsp. salt
3/4 tsp. thyme
1/8 tsp. pepper
1 c. herb seasoned stuffing mix
2 c. shredded Swiss cheese

Saute onion and pepper 3 minutes in hot oil. Add eggplant and mushrooms. Saute 3 more minutes. Add tomato and spices. Cook 1 minute. Spread stuffing on bottom of buttered 2 quart pan. Layer 1/2 vegetables and 1/2 cheese, top with rest of vegetables. Bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese and bake 10 minutes longer.