1 tbsp. oil
1 lg. onion, chopped
1 lg. pepper, chopped
1 sm. eggplant, chopped
1 c. fresh mushrooms
1 lg. tomato, chopped
1 tsp. salt
1/8 tsp. pepper
1 c. herb stuffing mix (prepared)
2 c. shredded cheese

In large skillet over medium heat add onion and green pepper to oil. Saute 3 minutes. Add eggplant and mushrooms. Saute 3 minutes stirring constantly. Add tomato and seasoning. Cook 1 minute.

Spread stuffing mix over the bottom of a buttered 2 quart casserole. Layer half the vegetables and 1 cup of cheese. Top with remaining vegetables. Bake at 350 degrees for 30 minutes. Sprinkle the rest of cheese on top and bake 10 more minutes or until melted. Makes 6 side dish servings.