KRAFT Easy Fall Ratatouille

• 1 medium eggplant, cut into chunks
• 1 each onion, red pepper and zucchini, cut into 1/2-inch thick slices
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 1 can (16 oz.) low-sodium diced or stewed tomatoes, undrained
• 2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

1. Cook and stir eggplant, onion, red pepper and zucchini in dressing in large ovenproof skillet on medium-high heat 6 to 8 minutes or until vegetables are tender.
2. Add tomatoes.
3. Cook 15 minutes, allowing some of the liquid to evaporate.
4. Spoon into 2-quart baking dish.
5. Top with grated topping and mozzarella cheese.
6. Bake at 350F for 15 minutes or until cheese is melted and vegetable mixture is heated through.

eggplant, onion, tomato vinaigrette, tomatoes, topping, milk

Taken from www.kraftrecipes.com/recipes/kraft-easy-fall-ratatouille-63225.aspx (may not work)