eggplant vegetable casserole

ingredients:

6-8 oz stuffing (packages usually vary in size, i suggest the normal, sage or thyme kind)

2-3 cups water

2-4 tablespoons butter

1 medium - large eggplant, diced

2 medium yellow squash or zucchini diced

2 tomatoes, diced1 onion, diced

1 or 2 cups spinach (you can omit this if you don't like or don't have spinach)

8 oz reduced fat cheddar or colby cheese, shredded (you won't be able to tell)

2 tsps dried chives

salt, pepper to taste(you can also add 2 tsps thyme for more flavor)

servings: about 6-7 or so, costs about $10 to make, depending upon what you have on hand. i mean you have butter and salt on hand, right?

directions:

1. boil water. in large bowl, pour boiling water little by little on stuffing mix to moisten and fluff. use enough to soften all parts of bread crumbs and make like normal stuffing. set aside.

2. in large skillet, on low to medium heat, with butter, cook eggplant, yellow squash (zucchini), tomatoes, onion, spinach, chives, 1 tsp salt, sprinkle pepper, (thyme). cook covered 20-25 minutes, stirring every 5 minutes until fully cooked/soft.

3. in a medium & greased (butter) casserole dish, layer vegetables, stuffing and cheese: starting with vegetables and ending with cheese.

4. bake covered for 20 minutes covered in a 350 degree oven, then uncovered at 350 degree for another 15 minutes.

5. turn off oven and sulk because you have to go back to work tomorrow after two weeks holiday vacation.
pretty good, yum!