Easy Fall Ratatouille Recipe - cooking recipe

Ingredients

Cut 1 each, medium eggplant, onion, red pepper and zucchini into chunks
1/4 c. Kraft Special Collections Sun-Dried Tomato Dressing
1 can (16 oz.) undrained low-sodium diced tomatoes
2 Tbsp. reduced fat Parmesan cheese, shredded
1/2 c. reduced fat Mozzarella cheese, shredded

Preparation

Saute vegetables in sun-dried tomato dressing in large ovenproof skillet until tender.
Add diced tomatoes, cook about 15 minutes, allowing some of the liquid to evaporate.
Top with cheeses and bake in 350\u00b0 oven for 15 minutes.