2 tablespoons oil
HEAT oil in large saucepan on medium-high heat. Add onions and mushrooms; cook and stir 5 minutes or until tender.
1 medium onion, chopped
6 mushrooms, cut into quarters
1 small eggplant, cut into 1/2-inch cubes
1 medium zucchini, cut in half lengthwise and then cut into thin slices
1 can whole tomatoes, (14-1/2 ounces) chopped
1 can tomato sauce, (8 ounces)
2 cups stove top stuffing mix
ADD eggplant, zucchini, tomatoes and tomato sauce; bring mixture to a boil. Reduce heat to medium low; cover. Simmer 15 to 20 minutes or until vegetables are tender.
STIR in stuffing mix just to moisten; cover. Remove from heat. Let stand 5 minutes.
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