Fall Ratatouille

• 1 eggplant, cut into bite-size pieces Safeway 1 ea For $1.28 thru 02/09
• 1 onion, cut into 1/2-inch-thick slices King Sooper's 1 lb For $0.99 thru 02/09
• 1 red pepper, cut into 1/2-inch-thick slices
• 1 zucchini, cut into 1/2-inch-thick slices
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

1. Heat oven to 350F.
2. Cook and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min.
3. or until vegetables are crisp-tender and lightly browned.
4. Add tomatoes; cook 15 min., stirring occasionally.
5. Spoon into shallow 2-qt.
6. baking dish; top with grated topping and mozzarella.
7. Bake 15 min.
8. or until mozzarella is melted and vegetable mixture is heated through.

eggplant, onion, red pepper, zucchini, tomato vinaigrette, salt, topping, milk

Taken from www.kraftrecipes.com/recipes/fall-ratatouille-90142.aspx (may not work)