Fall Ratatouille

• 1 eggplant, cut into 1/2-inch chunks
• 1 onion, cut into 1/2-inch chunks
• 1 zucchini, cut into 1/2-inch chunks
• 1 red pepper, cut into strips
• 2 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 1 can (19 fl oz/540 mL) no-salt-added stewed tomatoes, undrained
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese
• 1/4 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese

1. Cook first 5 ingredients in large ovenproof skillet on medium heat 5 min.
2. or until crisp-tender, stirring frequently.
3. Stir in tomatoes; cook 15 min., stirring occasionally.
4. Top with cheeses.
5. Heat oven to 350 degrees F. Bake vegetable mixture 15 min.
6. or until golden brown.

eggplant, onion, zucchini, red pepper, tomato, cheese, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/fall-ratatouille-84235.aspx (may not work)