Creator:
RitaMurray
B’s Notes:
I used to add 1 lb. browned hamburger to this. I always called it Rita’s casserole- NEVER eggplant casserole- and you all liked it. Rita never admitted that it was eggplant either until I asked her for the recipe after I was married!
In Advance:
Preheat oven to 350º
Ingredients:
- 1 large glossy eggplant, peeled and diced
- 1 large onion, diced
- 2 green peppers, diced
- 3 cloves garlic, chopped
- 3 stalks celery, sliced 1/2 inch thick
- 3/4 cup olive oil
- 1 small can tomato paste
- 1 15 oz. can tomatoes
- Pepperidge farm stuffing ( about 2 cups)
- 1 tsp oregano
- 1 tsp sugar
- S & P
- Parmesean cheese
Recipe:
- Saute veggies in olive oil until soft. Place in large bowl
- Add tomato paste, tomatoes, herbs, sugar and S&P
- Mix in enough stuffing mix to make the mixture firmer than soup.
- Place in casserole, sprinkle with parmesean cheese
- Bake for one hour